sweets

Pear Clafoutis

In honor of Queen Ina Garten’s new cookbook Cook Like A Pro, this weekend I pulled out a recipe from another classic, Barefoot In Paris, as it also makes a second appearance in this new cookbook. I’ve made a clafoutis before here, but fall temperatures call for cozy fall flavors, and a custardy, cinnamon-y, pear dessert seemed like the right move. For those who weren’t around last time, a clafoutis is a baked french dish that’s a bit like a cross between a dutch baby and a custard, traditionally made with dark cherries but so delicious with other sturdy fruits as well. It’s incredibly easy to make, requires one bowl and 15 minutes of prep, and can be done within the hour, so really there’s no excuse NOT to make it.

Now let’s talk a little bit about cookbooks. Anyone who knows me knows that I have the most excessive collection of cookbooks. If I see one I like, I can’t stop myself, and suddenly I’m at the checkout counter handing over my card and leaving with another book under my arm. The thing is though, I would probably be nothing without them. I look over my collection of books from some of the people I look up to most and realize how much they’ve taught me, and how much they’ve inspired me to do better, be brave, and trust my instincts. It was countless episodes of Barefoot Contessa that I watched in high school that made me start to see cooking as something other than a chore. It was Ina Garten, who, back when all I was baking were Toll House chocolate chip cookies and some apple pie, taught me about flavors and to never settle for less than the best. Good vanilla is a lifestyle people!!! I love my cookbook collection and here’s to many more years of adding to the pile. But, for now, here are some of my favorites:

  1. The Smitten Kitchen Cookbook, by Deb Perelman of Smitten Kitchen
  2. Molly on the Range, by Molly Yeh of My Name is Yeh
  3. The Fearless Baker, by Erin McDowell
  4. Foolproof, by Ina Garten
  5. Cooking For Jeffrey, by Ina Garten
  6. Genius Recipes, by Kristen Miglore of Food52
  7. Florentine, by Emiko Davies

 

See? I wasn’t kidding. Now if only I could get to the books at the bottom…

 

Go forth and start cooking, but before you do, here are 5 things to be happy about today!
ONE. Halloween themed TV episodes.

TWO. 
Dinners that you start preparing in the morning and that cook all day, surrounding you and your house with comforting smells.

THREE. 
Crisp walks through the changing leaves.

FOUR. Kraft mac and cheese.

FIVE. Walking through a greenhouse when it’s cold out and feeling warm and refreshed.

Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 35 to 40 minutes

Ingredients
adapted from 
Barefoot In Paris

1 tablespoon butter, softened
1/3 cup + 1 tbsp white sugar, separated
½ tsp cinnamon
3 eggs, room temperature
6 tbsp all purpose flour
1½ cups heavy cream
2 tsp vanilla extract
1 tsp lemon zest
¼ tsp kosher salt
2 to 3 ripe but fragrant Bartlett pears
Confectioners’ sugar

Steps

ONE. Preheat the oven to 375ºF. In a small bowl, mix together the 1 tablespoon of sugar and the cinnamon. Using the tablespoon of softened butter, grease a 10 inch round baking dish entirely, and then sprinkle the cinnamon sugar so that it coats the bottom and sides completely, tapping out the excess.

TWO. In the bowl of a stand mixer, beat together the eggs and remaining granulated sugar for 3 minutes on medium speed until light and fluffy. Then, with the mixer on low, add the flour, heavy cream, vanilla, lemon zest, and salt. Mix until combined, then turn the mixer off and let the mixture sit for 10 minutes while you prepare the pears.

THREE. Peel, halve, core, and slice your pears into thin slices, then fan them out in the bottom of your prepared dish as desired. Pour the batter on top of the pears and place the dish on a baking sheet to catch any spills and make it easier to transfer into the oven.

FOUR. Bake the clafoutis for 35 to 40 minutes, or until the top is golden. This dish can be served warm or room temperature, sprinkled with confectioners’ sugar or with a scoop of vanilla ice cream.

Happy Tuesday!!! xoxoxoxD

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