So, it's been some time, eh?
It's exam period. And in between exams, I took a short whirl-around trip to the States and back. Plus I'm attempting to NOT eat dessert twice a day (imagine?). All of those factors have lead me to push the baking aside for a week or so.
But, the itch to flour and stir and dream up sweet concoctions came back strong, like always after a brief baking pause.
Thus, we have my attempt today to Bakecetera-ify a French Classic: le clafoutis.
If you put it in google translate, and then make it speak in an "English voice" it comes out "klarfoutich". Amazing. (Please ignore my random banter?)
Normally I don't always have the most optimistic things to say about the lovely French homeland, but after a rad night of dancing and FINALLY some sunshine, Paris deserves a round of applause. And dessert. Yes, a solid heaping of pear and saffron clafoutis.
Pear and Saffron Clafoutis - What you need:
- 4 large eggs, room temperature
- 1/4 cup sugar + 1 heaping tablespoon for the pan
- 1 teaspoon saffron*
- 1/4 teaspoon salt
- 1/3 cup almond meal
- 125 mL yogurt (the portion of an individualized serving for me)
- 1 tablespoon bourbon**
- 2 pears, peeled and sliced in 1 - 2 centimeter pieces
*So saffron is expensive, and not so easy to come by (unless you have awesome Turkish friends bargaining for you in Morocco), so this can easily be replaced by cinnamon, lemon zest, or whatever kick you feel like adding to your clafoutis.
**If you have a pear liquor, this would be more appropriate, but I always use what I have on hand (and, obviously, bourbon is always on hand chez moi). Alternatively, a vanilla extract would be fine as well.
Pear and Saffron Clafoutis - What you do:
Pre-heat an oven to 200 celsius. Grease a baking pan (I used a cake pan) with butter, and coat with the heaping tablespoon of sugar. Set aside.
Beat the eggs slightly in a large bowl. Add the 1/4 cup sugar and beat until light in colour, around 3 minutes when you're beating by hand.
Add the almond meal, salt, and saffron to the mixture and combine well.
Slowly add the yogurt, beating well as you go.
Stir in the bourbon.
Place the pears in the prepared dish, and then pour the clafoutis batter on top.
Bake for 35 minutes at 200 celsius.
Cool slightly... you can serve this either cold or hot.
The saffron is very subtle, but delicious... and it looks like confetti!
This is a slightly eggier version of clafoutis... if you want a more cake-vibe, I'd recommend switching the almond meal for normal, all purpose flour.
But, just saying, it's gluten free as long as you guys use almond meal! I said whhhhat?
Baking soundtrack - Tunes to inspire your inner baker:
Ok, so way back when I started reading a book by David Eggers called "A Heartbreaking Work of A Staggering Genius"... and I hated it. Like, couldn't even make it a fourth of the way in.
Two years later, I picked it up... and i finished it in two nights. To this day, this book is in my top five list of loving literature. (Yes, that's a thing.)
I'm not gonna say that Florence and The Machine is even getting near my top 5 for music, but I did start off extremely weary, and now I'm slowly getting involved.
Moral of the story: try stuff more than once... really, honestly, you could like it the second time around.
It's really funny how aesthetic tastes can change due to a mood or a time period in your life.