PEAR CLAFOUTI LA RÉGALADE — The Kitchen Scholar

SOURCE: PIERRE FRANEY AND RICHARD FLASTE. PIERRE FRANEY’S COOKING IN FRANCE.

Pierre Franey met the energetic bistronomy founder and future Masterchef France judge, Yves Camdeborde, when the latter opened his first 12-year restaurant venture La Régalade. The bistro, which had the late Joël Robuchon notoriously doubting the fe… — Pierre Franey met the energetic bistronomy founder and future ***Masterchef France*** judge, Yves Camdeborde, when the latter opened his first 12-year restaurant venture ***La Régalade***. The bistro, which had the late Joël Robuchon notoriously doubting the feasibility of its business model, perennially attracted Parisians for the casual service of its ambitiously *haute*-adjacent but economically reasonable cuisine of the French Southwest. Among the past special desserts is the lighter *Clafouti aux Poires* based on a recipe from Yves’ grandmother. Partial cooking of the batter in a stovetop before baking forms a thin film of custard that keeps the pears from sinking to the bottom during baking and turns the dices of fruit into a juicy surprise upon slicing.

Ingredients

Raspberry Coulis

1 cup/125 grams raspberries, fresh OR frozen

2 tablespoons/30 mL Crème de Grand Marnier OR Eau de Vie de Framboise

Makes 1 cup/250 mL

Clafouti Batter

2 ripe pears, preferably the juicy cultivars such as Bartlett, Comice, OR Anjou

6 tablespoons/75 grams granulated sugar

2 tablespoons/15 grams cornstarch

10 tablespoons/63 grams ground almonds OR almond powder

3 large eggs

1 large egg yolk

1 cup/250 mL crème fraîche OR heavy cream

2 tablespoons/30 grams unsalted butter

1 tablespoon/15 mL Poire William liqueur

OPTIONAL: Confectioner’s sugar for garnish

Specific Equipment

Food processor OR blender OR food mill

Fine-mesh sieve

Bowl to receive the drained coulis

Peeler

Paring knife

Mixing bowl

Wire whisk

Sauté pan

Nonstick ovenproof skillet OR fluted tart pan with a diameter of 9 inches/23 cm

Serves 4

Instructions

1. Purée the raspberries in a food processor, blender, or food mill until smooth. Drain the raspberry purée over a fine mesh sieve to separate and discard the seeds. Add the Crème de Grand Marnier or the Eau de Vie de Framboise. Set aside and chill.

2. Preheat oven to 400°F/200°C.

3. Peel the pears and cut into quarters. Discard the cores and seeds using a paring knife. Cut the pears further into 1/4-inch/0.63-cm cubes.

4. Combine the sugar, cornstarch, ground almonds or almond powder in a mixing bowl until well blended. Whisk in the whole eggs and continue beating until the mixture is completely smooth. Beat in the egg yolk until well-blended. Blend in the crème fraîche or cream. Do not overbeat the batter once the cream is added. Set aside.

5. Melt 1 tablespoon/15 grams butter over medium-high heat in a sauté pan until the butter takes a hazelnut color. Sauté in the pears by tossing them in the butter frequently but briefly. Pour in the Poire William liqueur and cook briefly without flaming the pears.

6. Melt 1 tablespoon/15 grams butter over medium heat in a nonstick ovenproof skillet or fluted tart pan. Pour in the batter and cook for about 1 minute or until it begins to set. Scatter the sautéed pears and drizzle their cooking juices over the batter. Remove from heat immediately.

7. Transfer the skillet into the oven and bake for 8 to 10 minutes. The outside must be set and the interior should be a bit runny when the clafouti comes out of the oven.

8. Invert the clafouti onto a warm serving blatter. Sprinkle with confectioner’s sugar, if desired. Drizzle the Raspberry coulis around the clafouti.

Jan 20 PEAR CLAFOUTI LA RÉGALADE