Pear & Cranberry Clafoutis is easy to make and even easier to eat! Fresh fruit is baked is a light, custardy filling that is super easy and super fast to mix.
Ok, I thought I’d squeeze in one more quick recipe to help you plan your holiday menu. This recipe is a great one for those who love homemade dessert, but don’t want a fussy or complicated recipe.
A classic clafoutis is made with cherries. Cherries are a summer fruit and you could imagine the classic recipe would be perfect for an easy, summer dessert.
I recently got a whole bunch of “winter pears” from a friend. He was visiting family in the country and came across an old pear tree which had produced a windfall of fruit. Lucky me, I get to share the bounty! Thanks, Tim!
I absolutely love baking with pears because they’re very juicy, yet they hold up pretty well in the oven, especially if you choose pears that are ripe, but still firm.
I tossed in an handful of cranberries for a little seasonal color and a nice tangy bite. The hint of brandy in the custard accentuates the fruit flavors perfectly, and you know I can never resist a little booze in my dessert.
I love to eat clafoutis still warm from the oven with nothing more than a sprinkle of powdered sugar. To fancy it up a bit you can top it with a dollop of whipped cream or scoop or vanilla ice cream.
That’s it! Quick recipe, quick post.
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