Comments on: It made an impression

By: P

Tue, 24 May 2022 10:05:38 +0000

I have been feeling down lately . Too emotional and nostalgic, the deadly combo . I woke up with a headache and not too much energy to go through the day. As I was putting on my slippers I remembered this recipe that for some reason I haven’t tried yet ! I happened to have pears patiently waiting to be used and carob molasses to make brown sugar . Clafouti, I hope you are as good as promised!

By: Jane Stilgenbauer

Jane Stilgenbauer — Thu, 03 Feb 2022 16:21:13 +0000

Discovered this recipe a couple of years ago when we had a couple of ripe local pears . Probably have made it at least a dozen times – pears had been Usually eaten raw and not baked with in my experience. Any how it hit all our buttons and even used it with peaches and purple plums. The brown sugar makes the difference ! Thank you. P.S. just learned that pears ripen from the inside to the outside. Young can teach an old dog (70+) new tricks!

By: Hadley

Hadley — Thu, 11 Oct 2018 03:02:49 +0000

I made this last night for a dinner and it turned out just perfect. Thank you.

By: Irina

Irina — Sun, 10 Jun 2018 03:00:59 +0000

Made this with strawberries from the garden today and accidentally doubled the amount of milk. At first I panicked that it would never set, then decided to give it some extra time in the oven and see what happens. I ended up baking for another 20 minutes and while the end result is more custard than clafoutis, it is still delectable!

By: Amy

Amy — Thu, 29 Dec 2016 02:52:01 +0000

Molly, I had 2 Bosc pears to use up and googled recipes for an hour then finally remembered you had a pear dessert a few yeats back. I used dark brown sugar and 2 smaller Bosc pears. When I popped it in the oven I realized that I had tasted my first pear clafoutis a few weeks ago. My mom’s boss is French and his French wife made my mom some. Needless to say, I was not impressed and couldnt eat more than a bite with the French ladys Clafoutis…it was boring. So, when I took a bite of mine today, I was not expecting to be impressed but knew my family would eat it. Let me just say, I was entirely impressed and won over by your recipe! It was entirely custardy, brown sugary delicious and I am trying not to have a 3rd slice!!!! THANK YOU!!!

By: Karen White

Karen White — Thu, 28 Nov 2013 16:29:40 +0000

Here's the link

Drommekage (Danish Dream Cake)

By: Karen White

Karen White — Thu, 28 Nov 2013 16:29:40 +0000

Here's the link

Drommekage (Danish Dream Cake)

By: Karen White

Karen White — Thu, 28 Nov 2013 15:08:12 +0000

Oh my! I love clafoutis, and I love pears….and with brown sugar they sound divine. I will ne making this very soon.
I came across a recipe the other day, called Drommekage (Danish Dream Cake)- if you haven't tried it,I will find the link to the recipe for you.

By: Karen White

Karen White — Thu, 28 Nov 2013 15:08:12 +0000

By: Audrey

Audrey — Tue, 05 Nov 2013 23:48:29 +0000

Made three of these over the weekend for various events. Found that I needed to increase the cooking time quite a bit, although I have an oven thermometer so I'm pretty sure it was accurate. Also, for the second two I briefly poached the pears in white wine, sugar, cinnamon, etc. This helped the pears be more the consistency of the clafoutis, so more coherent and easier to eat and cut. Such a lovely idea and recipe, all three were hits!