We’ve all passed that bin or cart at the grocery store filled with discontinued or out-of-season products. I’ll stop and cast a cursory glance over the array, before moving on. Typically a bust, the cart brims with items that I would never use: cans of cartoon-shaped Spaghetti-O’s, infant formula, or leftover bags of Halloween candy.
But this time, I was surprised to find real treasure, a baker’s bonanza: blocks of white and dark chocolate, bags of semi-sweet chips, brown sugar, and cartons of almond milk. I didn’t need any of them, but at half-price, I’d snap up the bargains–certain that I would use the sugar and chocolate during the holidays.
The almond milk was another matter. I’d never tasted it, nor cooked with it, but at half-off, it was a good opportunity to experiment with it. I bought one quart, stashed it in my pantry, and would wait for the right inspiration.
With pear season upon us, I didn’t wait long.
Baked into cakes and tarts, pears and almonds make happy companions, but that wouldn’t put the almond milk to much use. A clafoutis, that curious French confection that relies on a blend of eggs, milk, sugar and flour for its thin batter, could be an ideal candidate.
A rustic fruit dessert originally made with cherries, it affords some variables that you can play on. Pears? Of course. Sliced thinly, firm but ripe Red Anjous and Barletts would be delicious baked into the clafoutis.
How about using brown sugar instead of white granulated? Yes.
I did a little research and found that almond milk and cow’s milk could be interchangeable; the same holds true with almond flour and all-purpose. So, those of you desiring to be dairy and/or gluten-free, this dessert is for you.
The rest of us are going to be mighty pleased with it as well.
Wanting to accentuate the almond theme, I coarsely ground a cup of whole almonds to cover the bottom and sides of my buttered baking dish. I thought that they might add a crunchy crustlike element to the clafoutis.
I also grated some fresh nutmeg over the surface. Be sure to take in the aromatics before you stir it into the foamy mixture.
The clafoutis is ready for the oven. I really packed it with pears, tucking in a few unpeeled Red Anjou slices around the top.
It baked beautifully, with a smooth custard, soft, luscious pears, and nice almond crunch. I don’t think you’d know what sort of milk went into its baking.
I’m in agreement with Molly of Orangette : Fresh out of the oven, it is fragrant and delicious. But, tomorrow it will taste even better. Overnight in the fridge, the flavors will settle in, and a chilled slice with cup of coffee sounds like a fine way to start a fall morning.
PEAR ALMOND CLAFOUTIS
1 tablespoon butter, softened
1/2 cup ground almonds
2-3 firm but ripe pears
3/4 cup brown sugar
1/2 cup almond flour (or all-purpose, if you like)
1 1/2 cups unsweetened almond milk (you may use whole milk)
1 teaspoon vanilla
1/2 teaspoon fresh grated nutmeg
Preheat oven to 350 degrees.
Coat a baking dish, bottom and sides, with butter. Sprinkle the ground almonds evenly to cover, reserving a couple of tablespoons, and set aside.
Peel, halve lengthwise, and core the pears. Cutting across the body of the pear, slice into thin pieces.
Using an electric beater (or immersion blender or food processor,) blend the brown sugar and eggs together. Then, add the flour, beating until smooth, followed by the almond milk, followed by the vanilla. The mixture will be frothy.
Grate the nutmeg over the mixture and stir. Ladle it into the baking dish to cover the bottom.
Arrange the sliced pears on top. Pour the remaining mixture over the pears. Sprinkle the rest of the ground almonds around the perimeter of the dish.
Place onto the middle rack and bake for 65-70 minutes–until the top becomes golden brown and custardy batter is set. Allow to cool on a rack.
Makes 8-10 servings
Want to make your own almond milk? Cooking Light offers an easy-peasy recipe right here.
To my Good Food Matters friends in the Washington DC area!
I will presenting my cookbook at Vigilante Coffee Roastery and Cafe on Sunday November 23rd. Check out the invite for details.
Of course, I’ll be serving some goodies of the season from the book, and barista-extraordinaire Chris Vigilante will be making some luscious coffees to pair with them.
I’m thrilled to be trekking out of Tennessee with Third Thursday Community Potluck Cookbooks in tow, and would love it if you could come by.