I think my older son loves to make this pear clafouti recipe with me, just so he can say the word clafouti over and over again.
While I make the batter, he peels the pears, slices them and then takes the peeler and carefully extracts any remaining seeds from the slices. So much love, care and respect for the food he prepares. All the while happily chanting, “clafoutis! clafoutis! clafoutis!” Here it is.
Note: “As the clafouti cooks, the fruit that sat at the bottom will rise up as the batter surrounds the berries. The fruit will also soften and release its wonderful juices into the batter, infusing it with wonderful, bright flavor. The end result is a beautiful, golden dessert. Its consistency will lie somewhere between a custard and a cake,” according to chef extraordinaire Eric Ripert.
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