My Aunt celebrates a Big Birthday today – happy birthday and many happy returns! Not only has she been a wonderful aunt, she is also a terrific cook, something she emphatically denies every time we try to praise her. I can hear her now, saying “It’s just simple, it’s easy, it’s nothing” as our eyes feast upon a table groaning with food because without a doubt, the meal she prepares is guaranteed to be very generous. That’s my aunt.
When it comes to cookbooks and food magazines, we are kindred spirits. If I decide to buy a new cookbook and guilt descends as I approach the sales counter, I can justify the purchase by thinking (a) my aunt would think I should buy it and (b) she probably has the book already. We also share (along with my mother… so perhaps it is genetic…) a love of small tongs - they are so handy – although I only have 4 pairs whereas my aunt probably has about 20 pairs.
With the plentiful supply of pears on offer at the markets this time of year, last week for Sunday Dinner I decided to make Dietmar Sawyer’s Pear Clafoutis for dessert, from this month’s Gourmet Traveller. The recipe fed 5 of us quite easily. I thought this dessert was really delicious – I will definitely make it again.
The hazelnuts on top really made it. I didn’t use the poire Williams eau de vie and I poached the pears cut in quarters rather than whole as I was short on time. As usual, my photography does not do it justice.
Happy birthday to my wonderful Aunt!
Pear and hazelnut clafoutis
from Dietmar Sawyer, Australian Gourmet Traveller July 2012
|120 gm||softened unsalted butter|
|120 gm||caster sugar|
|100 gm||(2/3 cup) plain flour|
|40 gm||hazelnut meal|
|1 tsp||baking powder|
|To serve:||icing sugar|
|To serve:||vanilla bean ice-cream|
|200 gm||caster sugar|
|1||vanilla bean, split, seeds scraped|
|2||ripe beurre Bosc pears|
|60 ml||poire Williams eau de vie (optional)|
|1||For poached pears, stir sugar, vanilla bean and seeds and 400ml water in a saucepan over medium-high heat until sugar dissolves, add pears and liqueur, weight with a plate and bring to the simmer. Cover with a tight-fitting lid, reduce heat to low, simmer for 2 minutes, then cool pears completely in poaching liquid (1 hour). Drain pears and thinly slice.|
|2||Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking occasionally, until browned (8-10 minutes). Rub with a tea towel to remove skins, then coarsely crush with the flat of a chef’s knife and set aside.|
|3||Beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes), add eggs one at a time, beating well after each addition. Add milk, beat to combine, then sieve in flour, hazelnut meal and baking powder and fold to combine.|
|4||Spread a 1cm-thick layer of clafoutis mixture in four buttered 200ml 12cm-diameter ovenproof dishes, arrange sliced pear on top, scatter with crushed hazelnuts and bake until golden and just cooked through (15-20 minutes). Dust with icing sugar and serve hot with vanilla bean ice-cream.|