Healthy pear almond clafoutis


I'm trusting this simple, lightly sweet and nutty, custard-like tart is an example of a clafoutis...or a flognarde...because that's what the beautiful site where I found it, Gourmande in the Kitchen, says it is. I hadn't actually heard of either term before. My dishes have much more plain Jane names; they're not even fashionably rustic. What I do know for certain is, this takes literally minutes to assemble before placing in the oven, and it's gorgeous. Even better, it doesn't have to be dessert. It can be breakfast. Or brunch. Or dinner. Whatever you're comfortable calling pancakes occasionally, and probably better for you, depending on your recipe.

clafoutis_1 (1)

I originally made this partly out of curiosity and the fun of experimenting, and partly to contribute a tasty touch of added sophistication to the table the next morning. Brunch with two dear friends  Sunday was foremost a chance to get together before everyone's busy holiday plans; and also there was just a touch of motivation for both challenge and the reassurance that I have now reached the point post-partum where I can successfully create a nice meal for friends without stressing to pieces. It's funny how formerly simple things like that have morphed into what feel like somewhat daunting, mammoth feats.

clafoutis_1 (2)

Preparation for this clafoutis  was so easy it almost didn't count. Slice pears, then blend a few ingredients to pour over, and bake. My only changes were that I left out the pear brandy/cognac called for in the original recipe, and I used a combination of almond and coconut milk because that was what I had. Also, I sprinkled unsweetened shredded coconut over the top instead of sliced almonds. Beautiful.

clafoutis_1 (3)

I'm happy to report, everything worked out splendidly. Yes, I had to nurse when everyone ate, but it was a lovely morning. Not only did I get brunch prepared in time independently (with my little monkey), I also fit in a good run beforehand. Sweet success. Objectively, it still seems a little thing, but the milestones are a far cry from figuring out how to use the bathroom while strapped up with the Ergo, baby nestled inside. A feat that is still a regular 20131203_180106_LLSoccurrence, by the way, and no longer an odd sort of milestone but instead, no big deal.

Happy Holidays! :)

Pear Almond Clafoutis  (very slightly adapted from Gourmande in the Kitchen)

  • Coconut oil or unsalted butter, for baking dish
  • 2-3 large Bosc pears, halved lengthwise, cored and sliced thinly
  • 1 cup unsweetened coconut or almond milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unrefined sugar (I used coconut sugar)
  • 1/2 cup almond flour
  • ¼ tsp of fine sea salt
  • ¼ cup unsweetened shredded coconut or sliced almonds
  1. Preheat oven to 375 degrees. Grease a 10-inch cast iron skillet or 10-inch ceramic tart dish or 9 1/2-inch pie plate with butter or coconut oil; set aside.
  2. Fan cut pears over bottom of prepared dish.
  3. Blend coconut/almond milk, eggs, vanilla, coconut sugar, almond flour, and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter.
  4. Pour batter over pears. Sprinkle sliced coconut or almonds over batter.
  5. Bake until golden and set, about 35-40 minutes.
  6. Let stand 10-15 minutes. Cut into wedges and serve warm or at room temperature.