SUMMER IS ALMOST OVER--TIME TO MAKE CLAFOUTIS!

By Mary Kennedy                               
 I realize that depending on where you live, summer may actually *be* over, but I didn't want the season to slip away without sharing one of my favorite recipes. I was lucky enough to live in France and clafoutis was a popular dessert. It's versatile, and you can use whatever fruit you like (or whatever is in season.)  The picture above is of pear clafoutis.  Cherry clafoutis is also very popular...                                                     As well as blueberry...                                                         When you see how easy it is to make, you'll wonder why you never made this delicious dessert before. Can't you just picture having a nice cup of tea and a slice of clafoutis in mid-afternoon? Here's the recipe for the pear clafoutis. It's one of my favorites!Ingredients4 large eggs¼ cup honey½ cup heavy cream (I use Half and Half)½ cup salted butter, melted1 teaspoon vanilla⅓ cup flour½ teaspoon cinnamon¼ teaspoon salt4 large pears, peeled, cored, and slicedInstructionsButter a 9.5-inch ceramic tart pan or pie panIn a medium bowl, whisk together eggs, honey, cream, butter, and vanillaIn a small bowl, stir together the flour, cinnamon, and saltWhisk dry ingredients into wet until smoothArrange pears in a circle on the bottom of tart pan, then pour mixture over pearsBake at 325° for 45-55 minutes, until clafoutis is set in the center and top is goldenCool and serve.The batter will rise up around the fruit. Hope you try this!! Bon appetit!  Mary Kennedy