When I was growing up, my mom stayed home and my dad went to work. That’s just the way it was, and more often than not it was like this in most households. Dad was the one who went out and worked and mom stayed home and worked harder. She made sure we were healthy, happy, and that we grew up semi-normal. Well, in the case of my brothers, she tried at least.
My mom also ran a daycare center in our home, so not only was she working raising the four of us, but she was also working at raising a gaggle of other children as well. Yet, somehow in all the chaos, she always managed to have a scratch-made supper on the table at 5 o’clock, which always included dessert. Sometimes dessert was a simple affair like Jell-O and whipped cream or ice cream, and sometimes dessert was a towering chocolate cake with pillowy seven minute frosting.
For all my blogging and self-puffery, you’d think I’d be more like Martha Stewart and less like Jimmy Stewart, but the truth is that we rarely eat dessert at my house. Whaaaat? If we’re having company or if it’s a holiday, then absolutely, but on a regular, ordinary day, then no. Quite frankly, who has the time?
You do. You have the time to make this simple dessert. One pan and one hour is all you need, and most of that is baking time.
Clafoutis, sometimes spelled clafouti, is a French dessert of fruit baked with a flan-like batter and then sprinkled with sugar and served warm.
3 large eggs
1/3 cup milk
2/3 cup heavy cream
1/3 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2 pears, peeled, cored, and sliced
2 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon nutmeg
1/2 cup sliced almonds
icing (powdered, confectioners) sugar, for dusting
Preheat the oven to 325 F.
In a bowl, whisk together the eggs, milk, cream, flour, granulated sugar, vanilla, almond extract, and salt until smooth. Set aside.
Heat a 10" cast iron skillet over medium high heat. Add the butter and sliced pears. Cook for 2 to 3 minutes, stirring often. Add the brown sugar and nutmeg and cook for an additional 2 or 3 minutes until the pears are tender.
Gently pour the batter directly over the pears, sprinkle the top with sliced almonds, and place the cast iron skillet into the oven for 35 - 40 minutes or until puffed and a knife inserted in the center comes out clean. Remove the skillet from the oven and let it cool for 10 minutes. It will fall slightly as it cools.
Sprinkle with icing (powdered, confectioners) sugar and serve immediately.
If you don't have a cast iron skillet, cook the pears in a regular skillet and transfer them to a well-greased baking dish before pouring the batter over the pears and baking.