Haiked Up Recipe - Pear Clafoutis

A dear friend of mine challenged me to post a recipe – written in haiku form. Obviously, the recipe would have to be done in several parts. This is a recipe I’ve made several times and I’ve used different fruits in it. The photo and the recipe come from Jennifer Hamilton at The Domestic Goddess and are based on a May 1994 Bon Appetit recipe. I love her latest suggestion to do a brulee top and will probably try that next.





Pear Clafoutis
Nine inch pie plate sprayed
Oven at three-twenty-five
This starts clafoutis.

Four eggs will be joined
By a half cup of sugar
Eighth-teaspoon of salt.

After they’re blended
Whisk in one-third cup of flour
Isn’t this great fun?

Whisk a cup of milk,
Quarter-cup melted butter
Then, add the spices

Starting with extracts –
One teaspoon of vanilla
Half-teaspoon maple.

Cinnamon is next
Measure half of a teaspoon
Whisk all until smooth.

Peel and core three pears
Use large ones and slice thinly
Arrange in the plate.

Pour in the custard
Bake for fifty-five minutes
Or until it’s set

Powdered sugar tops
Maple syrup on the side
Tasty warm or cold


I admit – I thought about cheating on this one.
Gourmet Dinner
Haiku recipe?
That’s hard. I pick up the phone.
“Take your order, please?”