Pastel Pears | Minimally Invasive

Hi everyone, I hope you’re enjoying the holidays! Do you have exciting plans for the new year, or perhaps for New Year’s Eve? Because Gil and I are antisocial, we’ll be dining at our favorite local-ish restaurant — Café Matisse — instead of going to a party. And because we’re old and geeky, our reservation is bordering on Early Bird Special territory so we can be home early enough to watch at least the first installment of the LOTR trilogy. (Tradition must be given priority, after all.)

For Christmas, we visited my family in Louisiana, though Gil’s visit was cut short when Ru and Otis got sick. The boys are on the mend now, but we thought it would be unfair to burden our teenaged dog sitter with arse-spraying mayhem when she should be with her family, enjoying a day free of frequent walks and poop-stained carpet (I hope), so Gil flew home on Christmas Eve to tend to them. I know what you’re thinking: “How will Gil survive a full year without boudin?” amirite? But don’t worry, I ate his portion at the family party that evening, so as a couple, we’re covered till next Christmas.

In a stab at healthy eating, I also indulged in loads of fresh citrus from my Dad’s trees this year. I gloried in satsumas, mandarins, kumquats and grapefruit, and even fit a couple of Meyer lemons into my bulging carry-on. My distress at coming back to a fruit-scarce home was unnecessary because I returned to find huuuuge boxes of grapefruit, apples and pears sent by our friends in Florida!

So for the next week I’ll be sharing recipes for grapefruit, apples and pears just in case you lucked into similar bounty.

Gluten-Free Flaugnarde with Pears | Minimally Invasive

In honor of our pear-shaped Christmas, I thought I’d start with this indulgent breakfast recipe — Gluten-Free Flaugnarde with Pears. Though a cousin to the clafoutis and the Dutch baby pancake’s doppelganger, it tastes less eggy and doesn’t puff up quite so much in the oven. I made a few adjustments to the recipe, which I’ve detailed below, but even with the changes, Gil ate roughly 2/3 of the finished product, so I’m comfortable labeling it a complete success.

What were the highlights (or lowlights) of your holiday season?

Gluten-Free Flaugnarde with Pears adapted from Food & Wine

While adapting this recipe to make it gluten-free (with Cup4Cup flour), I winged a few other minor changes. There was no butter listed in the ingredients, so I took a page from the Dutch Baby rulebook and melted a tablespoon of unsalted butter in a 10-inch cast iron skillet until the foam subsided, then poured in the batter. (I think I’ll skip this preheating step next time, as the crust was a little bit tough.) I swapped out dark rum for my homemade dark rum-based vanilla extract and liked the results, so I adjusted the amount of rum in the recipe and added regular vanilla extract for flavor. Then the pears cried out for a little cinnamon, so I sprinkled a small amount over the top before baking, but can see myself using a heavier hand next time around.  

3 large eggs
1 cup gluten-free flour blend
2 pinches of salt
1 cup warm milk
1/2 tablespoon dark rum
1/4 teaspoon vanilla extract
3 tablespoons superfine sugar
2 tablespoons butter, divided
2 ripe medium Bartlett pears— peeled, cored and thinly sliced
Cinnamon, to taste

In a blender, combine the eggs, flour, salt, milk, rum and 1 1/2 tablespoons of the sugar. Set aside for 30 minutes before proceeding with recipe.

Preheat the oven to 450°F and coat bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter. Pour the batter into the pan and arrange the pear slices on top. Dot with the remaining butter, sprinkle with cinnamon and remaining sugar and bake in the lower third of the oven for 15 minutes. Reduce the oven temperature to 400°F and bake for 30 minutes longer, or until the flaugnarde is puffed and deeply golden.

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