Pear Clafoutis with Whipped Mascarpone

At the market last week there were these huge bins of pears. They were all so beautiful in jewel tones of ruby, emerald and topaz, I couldn’t resist buying way more than we needed. Where some have a weakness for jewelry or an addiction to well-made handbags, I have a thing for pears. That’s not to say that I don’t appreciate the craftsmanship of an Hermès Kelly bag, or that I would turn down a diamond if offered, but there is something so aesthetically satisfying in a bowl overflowing with pears. Like a Baroque era still life, I love to have big bowls of seasonal fruit sitting in the centre of the table and on the counter tops. It’s part of the ever-changing landscape of our kitchen. The thing about pears, though, is, like avocados, they ripen and then turn in the blink of an eye. When I saw that they were getting a little soft, I whipped together a quick batter of eggs, flour and cream, and made this pear clafoutis. It’s a delicious way to keep them from going to waste if you happened to have overindulged a bit at the market.

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