“The clafoutis sat on the table, the plate hot from the oven. Caramelized slices of pear hid beneath the custard, and the top was sprinkled with shards of toasted almonds. She scooped a portion into a bowl and placed it in front of me. Steam clouded the underside of my spoon. She started speaking almost immediately, as if we had known each other for years.”
The Margot Affair by Sanaë Lemoine is filled with wonderful descriptions of French cooking, including Brigitte’s caramalized pear clafoutis and blueberry clafoutis.
Sanaë has shared two recipes so you can cook and eat along as you read.