Frenchie and the Clafoutis – With a Twist

6 Dec

[Sigh!] Clafoutis! Is there anything better and easier? My grandma made clafoutis all through my childhood. So as soon as the cherry season was at its peak in summer, clafoutis was on the table. In a very strange but definite and real Proust connection, I guess you could say clafoutis is my madeleine.

Traditionally, clafoutis is made with black cherries and the batter will remind Americans of custard or flan. These days clafoutis can be made with anything. If you’re a clafoutis purist, you will only accept black cherries in your clafoutis. Since I am unconventional and a bit imaginative, I make clafoutis with anything but cherries. The twist here is that the clafoutis is made with pears on top of which nuts are scattered. Use almonds, hazelnuts and golden raisins but you can change this a bit and use pecans instead or pistachios and even bits of chocolate would do.

Clafoutis is good anytime and should be eaten at any hour of the day if it was up to me. Let your imagination run wild. Go ahead, clafoutis away!

Ingredients:

from Cuisine et Vins

4 pears

2 big spoonfuls of almonds – same for hazelnuts and raisins

4 eggs

3/4 cup (150 g) of sugar

2 big spoonfuls of flour

3/4 cup (20 cl) of heavy cream

1 big spoon of vanilla extract

2 big spoons of Gold Rum (amber rum) – you can be creative here to and add also Grand Marnier, Cointreau, Pear brandy etc.

A bit of butter for the baking dish

Preheat the oven to 350 °F (180 °C). Butter the baking dish (I use a 9″ diam. glass dish) and sprinkle some sugar at the bottom.

Peel the pears, remove the center and slice them up lengthwise – medium slices, not too thin. Arrange all of the slices at the bottom of buttered dish with a thin layer of sugar – cover all the surface with the pears.

Grind all of the nuts and raisins together in a small mixer. Pulse carefully so the nuts don’t turn into powder. You want to get small pieces mixed together.

In a bowl, mix the eggs and the sugar. Mix well.

Add the flour, cream, vanilla and rum. Mix each time.

Pour the batter over the nuts and bake for 45 min. Up to 60 min depending on the oven – check periodically if not cooked after 45 min.

You can serve warm or cold with a nice pear brandy.

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5 Responses to “Frenchie and the Clafoutis – With a Twist”

  1. Tes December 6, 2010 at 9:22 AM #

    I love the smell of clafoutis when it is freshly out of the oven. I love the twist 🙂

    Like

  2. Brenda B December 6, 2010 at 10:12 AM #

    Beautiful photographs to accompany this delicious recipe! When I make it with pears, I soak the pears in armagnac for a few days, too. Just adds another layer of yumminess.

    It’s funny, though, the times I’ve had clafoutis in France, it was always made with dark plums, not cherries. Are there regional differences?

    Like

    • D'Santo December 6, 2010 at 10:12 AM #

      How interesting! They could be regional differences. Not sure. I’ll look into it.

      Like

  3. Jennifer December 6, 2010 at 12:16 PM #

    I think I may move to Boston soon… Tu me manques!

    Like

Trackbacks/Pingbacks

  1. Frenchie and a Clafoutis for the Insider Awards « Frenchie and the Yankee - February 6, 2012

    […] year, I made this clafoutis, which is still a favorite of […]

    Like

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