If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: The new holiday show-stopper -- for brunch or dessert.
WHAT: A holiday dessert that's so light and airy, it feels virtuous.
HOW: Poach pears in spiced sherry, then swaddle them in an eggy, custard-y batter. Bake.
WHY WE LOVE IT: Clafoutis is always that dessert that we forget about; it's easily shown up by towering cakes, piles of cookies, bowls of custard. And thanks to delicieuxlife, we'll be making it more often -- particuarly with the tender, spiced pears that are showcased here. We see this as an elegant holiday dessert -- or as a particularly special brunch dish.
2 pears, preferably Packham
1 cup Pedro Ximenez or other sweet sherry
2 cups water
1/2 cup sugar
1 vanilla bean
1 cinnamon quill
60 grams (1/2 cup plus 1 tablespoon) flour
75 grams (1/3 cup) of sugar
250 milliliters (1 cup) whole milk
25 grams (1/4 stick) of unsalted butter
1 teaspoon vanilla extract
2 tablespoons cream
Photos by Mark Weinberg
Get Baking This Labor Day
These recipes are worth a little kitchen labor
Get baking this Labor Day.
Make these recipes before it's too late.
Meet 2015's best sellers.
Our staff's best storage tips.
Storage made crystal clear.