{"id":664,"date":"2020-02-15T01:24:22","date_gmt":"2020-02-15T01:24:22","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=664"},"modified":"2020-02-15T01:24:22","modified_gmt":"2020-02-15T01:24:22","slug":"the-un-pearable-lightness-of-being","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/02\/15\/the-un-pearable-lightness-of-being\/","title":{"rendered":"The un-pearable lightness of being"},"content":{"rendered":"

OK, now that we\u2019ve survived the Iowa caucus<\/a>, if not unscathed<\/a>, and it\u2019s a holiday<\/a> of sorts, I think it\u2019s time for a light, easy dessert that includes strong alcohol.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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Pear clafoutis recipe.<\/figcaption><\/figure>\n

I don\u2019t know why I associate pears with this season, but I do. Even better, my sweetie found a pear eau de vie liqueur<\/a> that is meant to be served with and on top of the clafoutis. It was a bit pricey so I\u2019m grateful he didn\u2019t look at the cost until after he was home with it in hand. It\u2019s also quite good, and I\u2019ll probably be splurging on a raspberry one later to go with the summer version of this.<\/p>\n

The process of making clafoutis is so easy that Epicurious<\/a> 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\u2019d be fine without adding 2 T. on top.<\/p>\n

The flan-like finale with fruit is just fine on its own. However, as with so much these last three years, the alcohol helps.<\/p>\n

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\u2019t 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.<\/p>\n

Basically, it\u2019s almost impossible to mess up, and it\u2019s a perfect way to celebrate the end of all the texts, calls, and door-knocks, and if you\u2019re into that sort of thing, Valentine\u2019s Day.<\/p>\n

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So close … I can practically taste it.<\/figcaption><\/figure>\n

Here\u2019s what I did, following the Epicurious recipe, but adding some ginger for a tiny kick:<\/p>\n

Ingredients\u00a0<\/strong><\/p>\n