This Poached Pear Clafoutis Is Your New Holiday Stunner
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Gabriel Cabrera of Artful Desperado gives the classic clafoutis a makeover with help from wine-poached pears.
Photo: Gabriel Cabrera
By Gabriel Cabrera of Artful Desperado
This is what I call the “Tipsy Farmer Clafoutis” — a hybrid between poached pears and a classic clafoutis, which traditionally features cherries. I poached the pears in wine prior to putting them in the clafoutis, and I think you’ll like it! The dessert doesn’t take long to make, so grab your mixing bowls and let’s get started!
Tipsy Farmer Clafoutis
Makes one 9-inch cake
1 ½ cups of red wine
¼ cup sugar
1 star anise
1 cinnamon stick
3 unripe pears, halved and cored
1 cup whole milk
¼ cup of whipping cream
4 large eggs
½ cup all-purpose flour
½ cup sugar
1 teaspoon vanilla extract
Zest from ½ orange
Powdered sugar, for sprinkling
Vanilla ice cream, to serve (optional)
Preheat the oven to 350°F and grease a 9-inch baking dish
Place the red wine, sugar, star anise, and cinnamon in a heavy-bottomed pot over medium heat and bring the mixture to a simmer. Add the pears and simmer for about 10 to 15 minutes. Make sure to turn them halfway through the cooking time if they are not completely covered by the poaching liquid.
Remove pot from stove and let cool. The pears will still be hard and that’s OK.
Place the whole milk and whipping cream in a small pot over medium heat. Bring to a simmer and remove from heat. Meanwhile, in a large mixing bowl, add the eggs, flour, sugar, vanilla extract, and orange zest. Mix just until combined. Slowly pour the milk mixture into the flour mixture, whisking gently until combined and smooth.
Take the pears out of the liquid, slice, and arrange them as desired on the greased baking dish. Pour the clafoutis mixture over them and bake for 35 to 40 minutes or until the sides are golden brown.
Sprinkle with powdered sugar and serve with vanilla ice cream.
More fruit-filled dishes worth adding to your repertoire:
Breakfast Banana Bread with Cardamom and Cacao Nibs from ‘Simply Nigella’
Make Your Own Personal Pear Pies for Dessert
Cake of the Day: Salted Caramel Apple Snickers Cake
