Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Kim Ficaro
Brown Butter and Pear Lunar Clafoutis
Desserts from Issue 8 – Winter 2016 – Origin
One small step for clafoutis, one giant leap for dessert.
Gather Journal
Brown Butter and Pear Lunar Clafoutis
It was Galileo who first got a close-up glimpse of the moon and its dusty, crater-dimpled surface when he pointed his tiny telescope towards the night sky in 1609. That the celestial wonder looms large for us earthlings makes sense; it is our closest neighbor in space. Our brown butter and pear clafoutis, which mimics its mysterious pocked surface, will have a similar magnetism.
serves 6
- 2 ½ Tbsp unsalted butter, plus more for buttering dish
- 3 firm ripe Anjou pears, peeled and scooped into balls with a melon baller (about 1½ cups)
- 3 large eggs at room temperature
- 1 ⅓ cups whole milk
- ½ cup sugar
- ½ cup all-purpose flour
- ¼ tsp ground cardamom
- ⅛ tsp almond extract
- confectioners’ sugar for dusting
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1
Preheat oven to 375°F. Butter a 1½ to 2 qt ovenproof baking dish pretty enough to serve from.
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2
Melt the butter in a medium skillet over medium heat until it’s lightly browned and smells nutty, about 3 minutes. Add pear balls and cook, swirling pan occasionally, until pears are lightly caramelized, about 4 minutes. Scatter pears with their brown butter in prepared dish.
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3
In a blender, combine the eggs, milk, sugar, flour, cardamom, extract, and ¼ tsp salt until smooth.
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4
Pour batter over pears and bake until pale golden and just set, about 40 to 45 minutes. A sharp knife inserted into the custard should come out clean. Clafoutis will sink slightly as it rests. Serve warm or at room temperature dusted with confectioners’ sugar.
