Amsterdam Foodie

Ok, this is a little lazy of me, but I’m up to my oesophagus in preparation for autumn Hidden Kitchen and getting the Amsterdam Foodie’s new mini-enterprise off the ground… So I’m stealing Hidden kitchen’s dessert for this month’s seasonal recipe.

This is another Hampton family classic, so I’m told, and it uses juicy this-season pears. In fact, I’m cheating on two counts, because I used pears back in March – but those were the winter Geiser Wildeman variety, as opposed to the regular autumn conferences or comices.

Plus I have a cold, so you have to be forgiving of my shortcuts this month. And besides, ginger is good for colds.

Pear and stem ginger clafoutis

Unlike the classic cherry clafoutis, this one is cased in sable pastry, which is a pain in the arse to work with, but is all crunchy and buttery and moreish. You don’t need to poach the pears beforehand (which is a bonus), the ginger comes in a little jar, and the filling is a dead-easy clafoutis flan mixture. And it’s all rather satisfying, in that ‘hmmm it’s a cold Sunday, I feel like baking’-sort of way…