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.