A clafoutis is all about the fruit you use, since the batter itself is very simple. So "merely decorative" pears are bound to produce a bland result. Why not try poaching the pears in wine, or a spiced simple syrup, and see if you can perk them up a bit. Once poached, they'll keep for quite a while in the fridge.
Just be sure those "merely decorative" pears aren't wax or plastic!
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)