Tag Archives: Gluten Free

Peach, Prune and Ginger Clafoutis

Cherries are among my very favorite fruits in summer. Something about their crunchiness, their color, their smell, and also the fact that you can eat them straight one after the other, in oblivious bliss, until you discover the mountain of pits lying on the plate. I tend to buy humongous amounts of these juicy jewels each time I go to the market. I gorge on them raw and I use the rest to bake. As it turns out, there are now two of us in this home who share the same passion for cherries.

As I was preparing to bake a cherry “clafoutis”, which is a classic French dessert, I started leafing through various recipes in my books. The bowl of cherries was sitting next to me and Loulou, who was drawing a “portrait” of her papa. Long story short, the cherries were gone before I knew it and my cherry clafoutis plans disappeared with the fruit. That’s when the plums and peaches lying in the basket drew my attention. Time to be creative and come up with a variation on the traditional recipe!

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Chocolate Pear Cake

Tomorrow is C.’s birthday. Chocolate – we can’t go wrong, warmth, magnesium …a little sugar, but high cocoa percentage. Loulou is helping, “maman je peux t’aider?” (can I help you maman?) she says as soon as she sees the chocolate chip jar on the table? Of course you can taste some, we have to make sure we are using the proper ingredients. Approval. “Can I have some more please?” this time in English. That is the beauty of expatriation. Your children speak more languages than you, with a better accent. They can correct you even at two.

A couple of pears are sitting on the counter top. They remind me of my favorite pastry at the boulangerie across the street from my parent’s place. They sell the most exquisite chocolate-pear tart. Pear, chocolate, chocolate, pear. Feels like we are on the right track. As we are looking into one of my favorite pastry books, we come across the “delice de chocolat”, a moist chocolate cake, to eat lukewarm, to serve with an apricot sauce. Getting closer.

Instead of the apricot, why not pears, apricots are still a little sour these days? Also, we tried a gluten-free version of the recipe.

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