In this episode 3, I am giving our traditional cherry clafoutis a twist by replacing the cherries with pears and adding some ginger and pepper. I found the recipe in my recipe folder while flipping through the pages looking for inspiration. It is a recipe by the young chef Violette Sart published in the “Fiche-cuisine” section of the Elle magazine (in French).
I cut the quantities in half which I thought were too optimistic for 6 servings. Having said that I ended with enough clafoutis for 8 servings, having to use an extra gratin dish. The pudding has a nice soft texture and sweet taste from the pears when the ginger and pepper add a subtle kick at the end. The resting time is key for the flavours to develop. It is perfect for dessert with a scoop of tahini ice cream and caramel opaline or tuile biscuits as per the original recipe. But you can also without as I did and it is really good for breakfast too if you have any leftovers.
I have also added a few images of Montmartre, the little village where I live. Some can be very clichés but I love strolling around the area with a friend and taking the time to take photos. Enjoy!
Pear ginger clafoutis
Preparation: 20 min / Cooking time: 30 min / Resting time: 12 h
2 organic pears
3 organice eggs
175g icing (confectioner’s) sugar
50g organice flour
25g almond meal
50cl of organic single (pouring) cream
5 cm fresh ginger
Allspice (Jamaica pepper)
Preheat the oven to 150 °C / 300°F.
Peel the pears, remove the heart and dice the pulp into cubes.
Whisk eggs and icing sugar. Add the flour and almond meal, then stir in the cream and diced pears.
Peel and grate the ginger then add a pinch of ground allspice.
Mix until well combined then pour into a gratin dish and cook for 45 to 60 min (depending on your oven).
Allow to cool for 12 hours.