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Recently, Ina Garten went to Paris and stepped into the kitchen of an American chef who lives in Paris, Daniel Rose. His restaurant, Spring, which became so popular they had to move to a larger space to accommodate the demand, offers a seasonal menu and minimalist decor allowing patrons to truly savor the food which will no doubt satiate your palate. If this dessert is any indication, your palate will indeed be pleased.
This past weekend, I set out to make my own version of Clafoutis aux Poires (pears), and to my surprise, it was one of the simplest desserts I have made equalled only its flavor. Bon appétit!
~UPDATE: In the first season of The Simply Luxurious Kitchen, this recipe was spotlighted in episode #8 – A Simple French Fall Dessert. View the entire episode and how to make this dessert in the video at the end of the post.
Clafoutis aux Poires
Clafoutis aux Poires
- vanilla bean seeds
- 2/3 + 2 teaspoons cups sugar
- 1 tablespoon unsalted butter at room temperature
- 3 large eggs at room temperature
- 1/4 cup all-purpose flour sifted
- pinch salt
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 tablespoon pear brandy optional, but does add a lovely additional layer of flavor. If you don’t have pear brandy, a tablespoon of good brandy will do.
- 3 Bartlett pears or your favor firm pear of choice
- Preheat the oven to 400 degrees F.
- Slice down the middle of the vanilla bean, opening it up flat. Scrape the beans out and place in a small bowl with the 2 teaspoons of sugar. Mix together. Butter the 9-inch oven-proof skillet and then dust with the vanilla sugar. Set aside.
- Using an electric mixer with a paddle, beat the eggs, and then reduce the speed to low as you add 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes. To ensure a smooth batter, I ran my batter through a sieve which ensured a consistency. I then removed the remaining anise and sprinkled it through out the batter upon pouring it into the pan after it rested.
- While the batter is resting, peel, quarter, core and then slice the pears into the size and thickness you prefer. Place them in a single layer at the bottom of the skillet. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes (I could have left mine in five more minutes and brought more browning which would have been absolutely fine.).
- Serve warm.
~See more TSLL Recipes here.
Image via TSLL Instagram