This scrumptious red wine poached pear clafoutis was such a happy accident. I was watching old episodes of The Roux Legacy and Albert and Michel are just so darn captivating. They were making a traditional cherry clafoutis. The clafoutis looked incredibly delicious plus their French accents already had me in a tizz and I needed to make that thing now!
Problem number one- cherries aren’t in season here at the moment and number two I didn’t fancy leaving the house for ingredients. I wanted a fruit that would give me a tender mouthfeel that would work well with the custard like filling but also a fruit that would keep it’s shape. Hello little pears peeking out of my fruit basket. Their fate was sealed when I spotted the open bottle of red wine from the night before and voilà I got the poaching liquid on the go.
I cannot take any credit for the clafoutis base recipe. It’s the original recipe from the Roux brothers and I put my own spin on it by adding some orange zest and Grand Marnier. I also poached my pears with a fair whack of cinnamon. It’s so fragrant and delicious and the final product has a hints of milk tart flavours!
Red wine poached pear clafoutis
- 4 ripe pears, peeled, halved & cored
- 500ml red wine
- 3 cinnamon sticks or half a handful of the bark
- 65g caster sugar
- 4 eggs
- 160 g plain flour
- 160 g butter, melted and cooled
- 300 ml milk
- 120 g caster sugar
- 2 tsp vanilla paste or powder
- 2 Tbsp Grand Marnier or Brandy
- zest of 1 orange
- granulated sugar for dusting
- butter for greasing
Preheat the oven to 180°C and grease a 22cm tart dish with butter.
Combine the red wine, cinnamon and sugar with a splash of water in a medium sized saucepan. Bring to the boil. Add the pear halves and reduce to a simmer. Simmer for about 15 minutes, turning the pears every couple of minutes, until the pears are soft and evenly coloured. Remove and cool.
Whisk the eggs in a mixing bowl and then sift in the flour and whisk until smooth. Whisk in the cooled melted butter, followed by the milk and sugar. Finally add the vanilla, Grand Marnier and orange zest.
Place the pears evenly over the base of the tart dish. Pour over the clafoutis mix without spilling on the tops of the pears.
Place in the oven and bake for about 25 – 30 minutes until lightly golden and set.
Sprinkle with granulated sugar while hot, leave to set slightly and serve warm.
This is not your average breakfast sandwich. This egg-in-a-hole grilled cheese is the ultimate crunchy, buttery, eggy, spicy, cheesy indulgence. Oh and there’s bacon so yeah… Bring it on.
The husband is always on Reddit and therefore constantly providing me with titbits of the latest news, a lot of useless information, funny cat pictures and cool food snaps. One of the food pics inspired him to demand a grilled cheese with an egg in the bread. You never have to ask me twice to put an egg on something but now an egg IN something seems way more exciting!
I’m fairly egg mad and so why not just double egg it and have yolks for days. Also seeing as we’re taking some bread out of the equation technically we can say this is low carb right? That’s how it works… i’m sure of it. (These jeans also definitely shrunk in the wash.)
The Tabasco spiked butter is a revelation. The yolks are very rich and the vinegar and chilli peppers cut through that richness adding a depth of flavour and some great heat. Go as wild as you like with the Tabasco. I even chucked some on top and sadly some in my eye. Preferably don’t do that. But do make this sandwich. It’s just all kinds of delicious.
egg-in-a-hole grilled cheese sandwich with Tabasco butter
makes 1 sandwich
- 2 thick slices of sourdough bread
- 50g butter, softened
- Original Red Tabasco
- 2 eggs
- 3-4 rashers of bacon, cooked to your level of crispiness
- grated cheddar cheese
- sea salt & black pepper
Preheat oven on the maximum grill setting.
Mix a few good shakes of Tabasco into the softened butter. Cut holes out of each slice of bread using a cookie cutter or a small glass. Spread each slice with a generous amount of Tabasco butter on both sides.
Using a large non-stick frying pan fry the bread until golden brown. Crack one egg into each hole and cook for about a minute until the egg white is slightly set underneath and you can gently turn the slices over with a fish slice or similar wide flat egg lifter. Cook for another minute or so (you really want to keep the yolks runny for maximum yumness) season the eggs and then top one slice with the grated cheese.
Place the cheesy slice under the hot grill to melt the cheese. Remove and top with bacon and the other slice of eggy bread.
Eat every last bite and pair with a cold beer or bubbles because you deserve it and it’s always five o’clock somewhere.
Disclaimer: This post has been sponsored by the awesome folks at Tabasco SA
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