How to Make Maple Pear Clafoutis

The majority of the desserts in the book are extremely accessible. It’s among the easiest desserts you are able to make, especially in the event you find yourself with extra cherries or berries on hand. It’s an easy, unpretentious dessert, but one that’s certain to please. It is not your traditional holiday dessert, but nevertheless, it will nonetheless make an exemplary add-on to the dessert table.

It’s great hot or cold and you may add sugar for extra sweetness if you want. Also, I understand this seems like plenty of sugar, but trust me. Obviously you don’t need to finish it with powdered sugar in order for it to be truly refined sugar-free, I only wanted to create the clafoutis more photogenic.

If you aren’t acquainted with clafoutis, it’s traditionally made out of black cherries and isn’t traditionally made out of whole wheat (surprise!) Clafoutis is traditionally made out of cherries, but I really like them with pears. This blueberry clafoutis could hardly be simpler to make. Clafoutis, basically a custard-like pancake, is delicious with just about any fruit.

Inside my opinion, a pie is merely an excuse to eat an incredible homemade butter crust. If you enjoy this recipe, you’re probably going to love our apple dutch baby. This flaugnarde recipe uses Korean Shingo pears. But there was only 1 recipe in the book that could be produced in under a day, and each recipe had a minumum of one ingredient I had no idea where I would get it. I’ve adapted the simple recipe to be ideal for 2-4, based on how hungry you’re! If you want to try out another incredible apple dessert recipe, take a look at our Apple Upside Down Cake.

ari soepatmo