From time to time I’ll go back through my archives and update some of my older recipes. I actually have many recipes that I remake on a very regular basis, and I like to be able to add a new picture or two to a post with a less-than-perfect picture when I can. These two recipes – Orange Cranberry Bread and Pear Clafoutis – are special to me at this time of year because I tend to make them at least once during the holidays. I’ve updated the recipes slightly and both photos are brand new, so take a peek at the revised versions if you’re looking for a way to use up a bag of cranberries or some just-ripe pears in the next couple of weeks (or tomorrow, if you’re feeling motivated).
I had it in mind to make a blueberry clafoutis, but much to my chagrin, I found that the berries at the bottom of my small basket were beyond saving, much like the fresh raspberries I have had such bad luck with this year. I ended up adding some frozen black cherries to dish and the combination of fruits was delicious.
The recipe is only a slight variation on my favorite Pear Clafoutis, and while I love that one, it is a simple fact that ripe pears are harder to obtain and have a shorter season than cherries and blueberries – especially since the berries can be frozen with little detriment to their texture. An additional benefit is that the berries do not take any of the prep work that pears do. The finished product might not look quite as elegant as the sliced pear dish, but it makes up for any visual shortcomings in color – and in taste, of course.
The clafoutis is incredibly easy to make, with everything coming together in mere seconds in the food processor. A one step, one bowl recipe is incredibly forgiving, so even a complete beginner should be able to make this work.
Once baked, the finished dish is slightly eggy, like custard, but has a completely unique texture, somewhere between a custard and a cake. It is more dense on the bottom than the top and develops a slight “crust” where it comes in contact with the baking dish, but the whole thing is quite tender. The berries really shine in with the plain background flavors, but you could experiment with different extracts or spices if you wish. Cherries with cinnamon and vanilla would be delicious, and blueberries with lemon extract for part of the vanilla would be lovely, as well.
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I remember that my mom would make this on special occasions when I was little. I would always get so excited when I saw it resting in the kitchen. I couldn’t wait to eat some! I was fascinated by the rows of pears, totally mystified by how she got them to look so pretty. Now I know that the trick is a very sharp knife - a “trick” that is useful in just about every activity that involves knives.
I asked her for the recipe on an impluse; it was something I hadn’t thought about for years. I believe that it is originally from Jacques Pepin, published in a magazine called the Pleasures of Cooking, which had myriad food processor recipes. I think that it may have been published by Cuisinart, which explains this. Every edition had tons of recipes and useful advice on everything from assembling terrines to baking brioche. I quite like looking through the stack of old issues at my parent’s house.
The pear clafoutis tastes like a cross between a custard and a fruit-filled dutch baby pancake. It has a distinctly custardy flavor, but holds together almost like a cake because there is a fair amount of flour in the custard mixture. Overall, the dessert is actually quite light because the body of the custard is broken up by tender pieces of pear. I don’t think that the original recipe called for any additional flavorings, but I love to add a bit of vanilla and nutmeg into the custard mixture when I make it.
You could also make this for a fancy-ish brunch if you don’t want to save the recipe just for dessert. It can be served warm or cold.
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