There’s been hassle in the head, but the kitchen binds all tassles of stress and chucks it out to the cold. I surmise it’s the cold, sometimes, that keeps me going. It’s a wakeup call, like a cold shower first thing in the morning.
A chocolate, pear and banana clafoutis, packed with molten chocolate and moist, plump pear. To be eaten à la mode.
Rusticity once more, with wreaths of sugar, chocolate and love. There is a lot going for this clafoutis, and my favourite bits, edges aside, are the moist, pear juice-saturated bits of clafoutis right up next to the cooked pear. Forkable business, that. A past Saturday spent with someone special saw a rapid finishing of this beauty to enhance all that fun and whimsy, reminding me of all the times and things we take for granted or misunderstand. Guess it’s always good to stop and smell the roses, stop blurring the edges of pain with the fastest remedy. And this clafoutis is a remedy, to be enjoyed slowly, during and after, a candle in the wind. It’s just up to you what to make of that occasional sweet event.
I tend to vacillate between wanting the simple and complex. Usually it’s the former, with some variation/hop/twist/flicker. Chocolate and pear is a classic combination, and the banana adds a moist, sweet dimension without being too easily detected. Not that the flavour doesn’t pair well, but the mildest hint of it enhances and doesn’t shadow the two stars. Although I used a pan instead of the more desirable cast iron skillet, the edges still turned out very crispy, and yes I can vouch that I shall attain the crispiest ever result in time when I earn enough (ha ha). The clafoutis itself retained a lovely almost pudding-like consistency in the middle, flying the flan flag high and bright.
Served with the simple integrity of vanilla ice cream, this is the perfect breakfast, dessert, or in-betweener.
Chocolate, Pear and Banana Clafoutis (makes one 9-inch wide pan)
2 large pears, peeled, cored and quartered
240ml milk of choice (whole/plant-based preferably)
65g white sugar
2 bananas, mashed
1 egg (sub: another mashed banana)
100g chopped dark chocolate, split into two portions
50g plain flour
Preheat your oven to 200C (400F) and butter a large iron cast skillet or pan (as I did). Lay your quartered pear in a ring in the pan so the tops all face and touch at the middle.
In a bowl, whisk together almost everything else– the flour, sugar, bananas, one portion of dark chocolate and milk. Pour this over the pears, making sure that there’s an even amount of batter between each quarter. Sprinkle the rest of the chocolate on top.
Bake for 35 minutes, then remove and let cool for at least 10 before tucking in with something cold like ice cream or creamy like custard. What a star show.