Ginger pear clafoutis
Alcoholic beverages
I jump the gun on fall EVERY YEAR! Every year. It just happens. I’m like an overzealous high-schooler who’s giddy over a crush. We’re one week away from the first day of fall and Los Angeles has just now started to cool down. I’m pumped. I celebrated the cooler weather this week by making pancakes and all other sorts of fall kinda things. You guys, I’m excited for the next few months. I have some fun stuff in store. We’re a week early, but I wanted to share this clafoutis with you. Pears are all up in the grocery store right now. They’re on point. Delicious. Actually this recipe is great for super firm, not-quite-ripe pears; they’ll keep their shape and the oven will transform them into having the perfect texture. Sure, pears and ginger are in this clafoutis, but there’s so much more going on. First let me get it out there that I think the word “clafoutis” is gross. I dunno. It kinda sounds like a disease you get when you’re not on your best behavior, you know. Ok, I’m done. This is a food blog. Clafoutis are most commonly made with cherries; actually, before a few days …
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