I have said this more than once: “It’s been nearly a month”…
I admit that I lack self-discipline… and that I sometimes drift away especially when things get a little to stressful or busy!
This is how I have been for nearly a month and a half… running around like a headless chicken!
If you see me, you would actually give me a little sticker that says: Super
Tired Mom! Or maybe just a pat on my shoulder.
I’m sure many of you are in the same situation and I salute you all for the hard work!
Sometimes even when I have some free time (which is rare)… I don’t pick up my laptop to write a new post… but I go and bake something for the family to enjoy!
Yes… I do need chill pills… If you have some… please do share!
Two weeks ago I bought some Korean pears… they look like huge matte camel colored apples!
I was intrigued as to what to do with them… and I didn’t want to eat them raw.
A Flaugnarde! (Pronounced Flaunyarde)
Well… it’s a Clafoutis… but since it isn’t made with cherries then it’s technically a Flaugnarde.
Fancy, isn’t it?!
I love classic French baking in all sorts but I also love making them my way. Modernizing the flavors but still have that homey feel to it.
Korean pears aren’t only native to Korea but also Japan, and China. Countries such as Australia and the USA started cultivating it. This pear also has many other names such as Sand Pear, Chinese Pear, and Asian Pear.
Roasting the Korean Pears took a while since they have a high water content. I discarded some of the liquid after the roasting since I didn’t want the flaugnarde to end up being soggy.
Honey and Anise Korean Pear Flaugnarde
2 Korean Pears
2 TBS Honey
2 TBS Sugar
1 1/2 TBS Butter
1/2 Cup Flour
1/2 Cup Caster Sugar
2 Eggs Lightly Whisked
2 Egg Yolks
40 gm Butter, melted
2 Cups Milk
1 TSP Vanilla Extract
1/2 TSP Anise (Ground or extract)
A pinch of freshly ground Nutmeg
Preheat the oven to 180C. Core and peel the pears then slice them thickly. Place the pears into a medium heat proof dish, sprinkle with 2 TSP Sugar, drizzle with honey and dot with butter. Bake in the oven, turning occasionally for 20-35 minutes or until the pears look tender. You can increase the heat a little to speed this process. Set aside to cool for 15 minutes.
In the meantime, whisk the flour and sugar in a medium bowl. Add the eggs, egg yolks until combined.
Add the melted butter, the milk, vanilla essence, anise and nutmeg. Whisk gently to combine.
Pour the mixture over the pears. Bake for 30-40 minutes until it sets. You can heat the oven from the top for a 3-4 minutes to give the flaugnarde a brownish-golden surface. Serve warm.