We’ve hit a bit of wet and rainy weather here in the south and while making this recipe, I realized one very important fact about fall comfort food… the smell of apples and pears simmering in a mixture of butter and sugar can go a long way to lift anyone’s spirits.
In fact, I looked up many different tart and cake recipes before settling on this one because 1) it’s so dang simple… and 2) the apple-pear combo is definitely a crowd pleaser.
Last year I shared my mother-in-law’s (la belle mere!) basic clafoutis recipe and this recipe uses the same base, I’ve just added a few of the “star” fruits of the season. I’ve seen some recipes that call for using canned pears, but I found that since the pears are first cooked (don’t forget to add a dash of rum!), they come out very soft and tender in the baked clafoutis. Also, the sprinkle of almonds added a nice touch of “crunch” at the end.
I hope you enjoy this fall clafoutis… and if we’re being honest, since the temps have dropped and things are getting all comfy-cozy around here, I really can’t wait for Christmas baking season to start. My to-do list of Christmas “bûches” is growing… a tiramisu bûche? Chestnut and chocolate? I think I’ll be rollin’ many a yule log (bûche) come December.
Enjoy et à bientôt!
Clafoutis aux pommes, poires, et amandes
1 cup of corn starch for gluten-free (or 1 cup of flour)
3 apples & 3 pears
1/2 cup sugar
1 cup of milk
2 + 2 tablespoons butter
1 tablespoon rum
2 packets of vanilla sugar (or 2 tablespoons regular sugar if unavailable)
3/4 cup of sliced almonds
Preheat the oven to 325°F.
1. Peel the apples & pears and cut them into cubes. Melt 2 tablespoons of butter in a saucepan, add the apples & pears, the packet of vanilla sugar, and the rum. Brown the apple-pear mixture until the rum has evaporated & set mixture aside.
2. Melt an additional 2 tablespoons of butter and set it aside.
3. Mix the cornstarch (or flour), sugar, & eggs together in a large bowl. Add in the milk and melted butter and beat with a wooden spoon until smooth (no lumps!).
4. Place the apple & pear mixture in a well-buttered pan (I usually use an 8-inch round Pyrex). Pour the clafoutis batter over the apples/pears and top with the sliced almonds. Bake for 30-35 minutes. Clafoutis should have a firm center and the apples/pears should be brown on top.
5. Remove from oven and sprinkle with vanilla sugar (or regular sugar); serve warm with vanilla ice cream or whipped cream.
recipe credit: my mother-in-law