Arkansas Democrat-Gazette

Simple dessert tastes decadent, but still feels light

- BY SHEELA PRAKASH TheKitchn.com Serves 6 to 8 Sheela Prakash is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit comments or questions to editorial @thekitchn.com.

The French have such a sensible attitude toward breakfast: Chocolate is perfectly acceptable under the right circumstan­ces. Probably the most famous of these acceptable chocolate-for-breakfast situations is the iconic chocolate croissant.

But there’s yet another way that you can embrace chocolate at the breakfast table, thanks to the French: chocolate clafoutis.

A QUICK, EASY CHOCOLATE TREAT FOR DESSERT OR BREAKFAST)

In this clafoutis — a simple French dessert that’s part cake, part custard and all ease — pear and chocolate are paired together as the ultimate combinatio­n for the indecisive. When you just can’t decide between a fruit-based dessert or a dark-chocolate treat, this easy-to-make dessert delivers both.

If you have yet to be introduced to clafoutis, there’s no better time than now. The French dessert is made from a batter similar to crepes or Dutch babies — it’s egg-rich, with just a touch of flour, and bakes up to be light and custardy.

PAIRING CHOCOLATE AND PEARS

I first came across the pairing of chocolate and pears in Italy, where it’s more common to see the match flirting with each other. One bite of a simple cake studded with chunks of both dark chocolate and pears, and I was sold. Sweet, juicy pears are the perfect foil for rich chocolate — the fruit balances the chocolate’s intensity without lessening its decadence.

While clafoutis is more commonly seen flavored with nothing more than a splash of vanilla extract or a grating of lemon zest, or stuffed with summer fruit like cherries, its simple batter takes well to being winterized, which is why the chocolate and pear combinatio­n works so seamlessly here. A few spoonfuls of cocoa powder blended into the batter make for a rich chocolate base that hugs the juicy pear slices as it bakes.

CHOCOLATE LIGHT ENOUGH FOR BREAKFAST

This clafoutis is a tender treat that tastes decadent, but still manages to feel light — even with the generous handful of chocolate chunks sprinkled on top (for good measure, of course). That means, while it’s one crowd-pleasing dessert, especially when topped with whipped cream or vanilla ice cream, it also works for breakfast when the day calls for something sweet. Just skip the ice cream in favor of Greek yogurt, and remind yourself there’s fruit involved.

CHOCOLATE AND PEAR CLAFOUTIS Ingredient­s:

1 tablespoon unsalted butter

1 cup whole milk

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/3 cup all-purpose flour 2 tablespoon­s unsweetene­d

natural cocoa powder

1/4 teaspoon kosher salt

1 pound firm but ripe pears (such as Comice or D’Anjou, about 2 large), peeled, cored and sliced 3 ounces bitterswee­t chocolate,

coarsely chopped (about 1/2 cup)

Directions:

Arrange a rack in the middle of the oven, and heat to 400 degrees. Coat a 10-inch cast-iron skillet with the butter, and set aside.

Place the milk, sugar, eggs and vanilla in a blender or food processor fitted with the blade attachment, and process until the batter is smooth, about 20 seconds. Add the flour, cocoa powder and salt; pulse until just incorporat­ed, 5 to 7 pulses.

Arrange the pear slices in a single layer in the prepared pan, fanned out in a circle. Pour the batter evenly over the pears; then sprinkle the chopped chocolate on top.

Bake until the clafoutis is set, puffed and light golden brown around the edges, about 35 minutes. Place the skillet on a wire rack, and let cool for 15 minutes. Cut into wedges, or scoop and serve warm.

Recipe notes: Store leftovers in an airtight container in the refrigerat­or for up to four days. Reheat in a 300-degree oven until warmed through.

 ?? TRIBUNE CONTENT AGENCY ?? This French dessert is made of a batter similar to crepes or Dutch babies.
TRIBUNE CONTENT AGENCY This French dessert is made of a batter similar to crepes or Dutch babies.

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