I found this dessert in my Nov/Dec Delight Gluten-Free Magazine.
What is Clafoutis you ask? The “official” definition: Clafoutis is a baked French dessert of fruit arranged in a buttered dish and covered with a thick flan-like batter and then baked. (In case you’re ever on a game show and they want to know what clafoutis is, now you’ll know.)
My definition: An impressive, super easy to make dessert that is really, really ridiculously good looking, light and the perfect balance between sweet and tart. Happy Thanksgiving!
1 and 1/2 cups milk (your choice of evaporated milk, regular milk or almond milk if you have a dairy allergy like me…) whatever you like.
1/2 cup – organic sugar
1 tsp. – vanilla extract
1/4 cup – gluten-free all purpose flour
1 cup – fresh cranberries
1 pear, thinly sliced
*powdered sugar – for garnish
Preheat oven to 400 degrees
In a blender, blend together your milk, eggs, sugar and vanilla
Add your gluten-free flour and blend again
In a greased 9-inch pan, place your sliced pear slices in a nice spiral around the outside and then fill in the center as nicely as you can. Top this with cranberries and move them to where they look evenly distributed throughout. This will be the “top” of the dessert.
Pour your batter from the blender on top of it. Some of your perfectly placed cranberries will float up to the top and move. Say oh well and move on… it still comes out yummy and pretty.
Put in the oven and bake for 30-45 minutes until set and lightly brown on top. When done, allow to cool then, garnish with powdered sugar if you’d like.