Autumn evenings ask for desserts that warm and surprise. French clafoutis is one of the sweets that have gained the world with its simplicity and magic of rural cuisine. While in the traditional version, cherries are baked, pears with rosemary give it a whole new face.
French cuisine has several sweet jewels in the sleeve that combines simplicity and refined taste. One of them is Clafoutis – a fluffy dessert that you will love. Traditionally, it is prepared with cherries, but autumn requires pears. And when you get an original combination that is fragrant, elegant and perfectly suited to the chilly evenings.
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French classic with autumn taste
Clafoutis is served in his native France and cold, most often. The pears give him a gentle sweetness and suppleness, while the rosemary adds a surprising, slightly herbal note. The result is a dessert that is both rustic and refined at the same time. It is ideal for family meetings or autumn sitting with friends.
Video from Food Wishes with a recipe for pear Clafoutis Check out youtube:
Pear clafoutis with rosemary
Raw materials:
- 3 ripe pears
- 3 eggs
- 80 g of sugar of semolina
- 1 package of vanilla sugar
- 100 g of plain flour
- 250 ml full -fat milk
- 100 ml of whipping cream
- 1 tablespoon of melted butter
- salt
- fresh rosemary (about 1–2 sprigs, only chopped leaves finely)
- icing sugar to sprinkle
Procedure::
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Preheat the oven to 180 ° C and grease the baking mold with butter.
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Peel the pears, remove the cores and cut into thin marigolds. Spread them evenly on the bottom of the prepared mold.
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In a bowl, whisk the eggs with both sugars and a pinch of salt into light foam. Add sieved flour and gradually stir in milk, cream and melted butter. Finally, work the chopped rosemary.
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Pour the liquid dough on the pears. Gently tap on the table so that the dough gets between the fruit.
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Bake for about 35-40 minutes until Clafoutis becomes golden and is flexible to the touch.
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After pulling out, allow to cool lightly and dust the icing sugar before serving.
Serving and tips
Clafoutis tastes best lukewarm, for example with sour cream or scoop of vanilla ice cream. You can also replace the rosemary with thyme if you want to even closer to the Mediterranean style. And if you prepare the dessert the day before, leave it in the refrigerator and warm it in the oven the next day, its scent will come alive again.
French clafoutis with pears and rosemary shows that even a traditional recipe can get a new, original touch. Simple to prepare, surprising taste and always elegant – exactly such a dessert deserves autumn.
