The beauty of the clafoutis is that it is so easy to make. An unpretentious French dessert, it is typically prepared in the spring, with cherries. But why wait half a year to enjoy it? In this late-summer version, pears are first caramelized and then baked in a batter of eggs, sugar, flour and milk. The result, served at tea time or after a meal, is mouth-wateringly delicious.
Clafoutis aux poires / Pear flan
How this dessert got its name has various interpretations, but the origin that seems most plausible combines a Latin word meaning “to fill” and a French word meaning “to throw everything in.” For that is how it’s made. Once the pears are browning in butter and sugar, you throw the other ingredients into a mixing bowl, stir well and you’re done. A few moments later you have composed the dessert. Barricade your kitchen, because the aroma is so tempting that your entire household will descend on you.
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