Pear Clafouti is sooo very autumn. So very comfort food with friends.

Pear Clafouti is one of those classics from Julia Child’s era that still reach right down into your heart on a cool autumn day and pull out the best memories. It also makes you feel so very French. It’s a slow food thing. To be enjoyed warm, with great French Roast coffee, friends and conversation on a Saturday afternoon. This isn’t for wimps or boring people.

I think what made this Clafouti even better was my use of fresh pears plus my dried pears. I’ve been into dehydrating apples and pears lately. The drying intensifies the flavors.

Preheat the oven to 375 degrees.

Here’s the recipe:

Butter a glass or crockery baking dish as above

Take about 2 tablespoons of sugar and coat the inside of the pan

You’ll need about 2 fresh, ripe pears, sliced up for this. Layer them in the bottom of the baking dish. I alternated a couple layers of dried pears and fresh. It’s an orgasmal moment.

Dust the pears with another tablespoon of sugar, then a light dust of cinnamon, nutmeg and mace.

Meanwhile, you’ve done the batter. Right?

I’m teasing you.

Here’s the batter:

3 whole eggs beaten.

1/2 cup EACH of plain yogurt, half n half or cream, and milk … for 1-1/2 cups total

1 teaspoon of vanilla extract or the contents of one vanilla bean scraped

1/2 cup white whole wheat flour

1/4 cup millet flour (Bob’s Red Mill)

(If you don’t have the millet flour, just go all white whole wheat)

Pinch salt

Beat the eggs with the yogurt, cream or half n half and milk. Add the vanilla extract, flours and salt. Mix well. Pour over the pears. Add some slices of dried pear on the top for the ‘pretty’ effect. Bake for 40 to 50 minutes or until puffed and starting to get golden brown.

Remove. Let it cool about 15 minutes before slicing. Serve with a bit of half n half, or whipped cream. You can also dust it with a bit of confectioner’s sugar.