Pear Clafoutis with Honey and Bourbon Hard to Pronounce, Fun to Eat
This morning I had the pleasure of cooking with Meryll Rose on Channel 5’s Talk of the Town (Click to watch). It’s always so much fun. Meryll is a fabulous cook and we enjoy sharing tips and recipes with a little gossip thrown in for good measure.
We made Pear Clafoutis with Honey and Bourbon and had a hilarious time watching a video on how to pronounce this dessert.
Clafoutis is a French dessert that is so easy to make that by the time the oven is preheated it’s ready to be baked. Basically, the recipe calls for sliced fruit or berries (cherries are traditional) topped with a custard and baked until set. Sprinkled with a little powdered sugar and a dollop of whipped cream clafoutis is a heavenly dessert. Plus, it’s a recipe you can customize exactly to the season and your pantry.
What could be better? I first came across a Clafoutis recipe in a cookbook my cousin gave me – Atlanta Picnics in the Park. I was pretty sure that even if I couldn’t pronounce this recipe, it would be marvelous to serve to company. And it is. Over the years many fruits have been tested along with the addition of different liqueurs or in this case bourbon. Honey lends a marvelous flavor to replace half of the sugar and you can select spices – warm autumn for this one with pears, and maybe a pinch cardamom with cherries. The batter can be mixed by hand, but the blender makes the job a snap.
Forty minutes later you have a French masterpiece at the ready. Your family will be delighted, guests will be amazed, and you should wish dearly for leftovers because this is delicious in the morning for breakfast straight from the fridge. Enjoy!
Pear Clafoutis with Honey and Bourbon
Ingredients:
3 eggs
¼ cup honey
¼ cup sugar
½ cup flour
3 Tbsp bourbon (may substitute 1 Tbsp vanilla)
½ tsp ginger
½ tsp cinnamon
¼ tsp salt
Optional: powdered sugar and/or whipped cream for serving
Directions:
Preheat oven to 375.
Coat a pie pan or similar size pan with cooking spray.
Scatter pears in prepared pan.
Mix remaining ingredients in the blender (or by hand) until smooth.
Pour over pears and bake 40 minutes or until center is set.
Top with powdered sugar if desired and serve warm or at room temperature.
Cold leftovers are a marvelous breakfast.
