Pear Breakfast Clafoutis

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

This is the time of the year when I return to making hot breakfasts most mornings. In the spring and summertime I usually reach for pastries or cereal, but in the cooler months nothing beats starting your day than with a warm meal and a hot beverage. I was craving some steel cut oats earlier this week, but realized that I was fresh out of the almond milk that I usually use for cooking my oats. So, off to my trusted Golden Blossom Honey I went in search of something warm and inviting and seasonal. I came across this Pear Breakfast Clafoutis and my interests were immediate piqued because 1: I am a sucker for most French cuisines, and 2: the combination of eggs and fruit is a combination that I have never tried before and I felt like it was a taste adventure worth trying.

 

I never would have paired eggs with fruit other than when making a cake because, as Jason puts it, the combination sounds like a strange one. But oddly enough, the pairing just works somehow. Golden Blossom Honey says that this is usually served as a dessert, but their version is perfect to serve for breakfast. It's sweet, like a dessert, but not too sweet where you wouldn't want to eat it for your morning meal. I found myself returning to the pan time and time again for "just one more bite." I did bake mine for 30 minutes longer than the recipe called for. My oven temps might be off, but it seemed like the liquid wasn't evaporating enough at the 45 minute mark. I did also add a sprinkling of confectioner's sugar to the top, because why not? After a quick Google search, I see that this base recipe works well for many other fruits, too. Cherries, blueberries and raspberries would all work well here as well, so this could be served year round with whatever fruits are in season.

Ingredients

4 eggs
1/3 cup sugar
2 tablespoons butter, melted
1 cup half and half
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
2 Anjou or Bartlett pears, peeled, quartered, cored and thinly sliced
1/3 cup GOLDEN BLOSSOM HONEY

 

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Have you ever paired eggs and fruit or had clafoutis before?