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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