OK, now that we’ve survived the Iowa caucus, if not unscathed, and it’s a holiday of sorts, I think it’s time for a light, easy dessert that includes strong alcohol.
A few weeks ago, my sweetie turned me on to a French dessert called clafoutis as a possible option for my little braiser. Once I started looking at the options, they appeared endless. And delicious.
Cherries are traditional, which are fine if unexciting. Chocolate and nuts sound like something to save for later, as is the one with raspberries for a more summer seasonal option. This endless winter calls for pears.
I don’t know why I associate pears with this season, but I do. Even better, my sweetie found a pear eau de vie liqueur that is meant to be served with and on top of the clafoutis. It was a bit pricey so I’m grateful he didn’t look at the cost until after he was home with it in hand. It’s also quite good, and I’ll probably be splurging on a raspberry one later to go with the summer version of this.
The process of making clafoutis is so easy that Epicurious has a base recipe it compares to waffle batter, and then includes some common ways to make it, that mostly includes adding 2 c. of some kind of fruit. To be honest, as much as I have enjoyed the eau de vie, it’d be fine without adding 2 T. on top.
The flan-like finale with fruit is just fine on its own. However, as with so much these last three years, the alcohol helps.
Despite this, I admit I did forget the melted butter the first time. I was not disappointed I had to make it again. It also didn’t taste that much different, just fluffed more with the addition of butter, and still stuck to the bottom of my braiser either way. It was also delicious both ways.
Basically, it’s almost impossible to mess up, and it’s a perfect way to celebrate the end of all the texts, calls, and door-knocks, and if you’re into that sort of thing, Valentine’s Day.
Here’s what I did, following the Epicurious recipe, but adding some ginger for a tiny kick:
Ingredients
- 1 c. whole milk
- 3 eggs
- ½ c. sugar
- 1 t. vanilla extract
- 3 t. grated ginger, optional
- 2 T. butter, melted (I guess also optional, but I’d stick with it)
- ½ c. all-purpose flour
- 1 pear, cored and cut into pieces
- 2 T. pear eau de vie liqueur, optional, and more for serving, if using
Directions
Preheat oven to 325 degrees. In a large bowl, whisk together the milk, eggs, sugar, vanilla, ginger if using, and butter. Mix until sugar is dissolved. Add in the flour and whisk until smooth.
Pour into a 9- to 10-inch skillet or braiser.
Scatter the fruit on top.
Bake until the clafoutis is puffed and golden, about 35 to 40 minutes. Just before serving (immediately), drizzle on 2 T. of the eau de vie, and enjoy!