Ok, I got a quickie for y’all! Who doesn’t like a quickie? (Especially when it’s this nice looking and sweet..muah ha ha).

This week am taking over Red Rooster Winery’s Instagram account and it’s going to be a feast fest. Yep, I have prepared 4 quick recipes for you that you can make for Thanksgiving or any other occasion during the holidays…such as you watching Nextlix on the couch by yourself while listening to “Hello” by Adele for the 6576905th time. Totally normal.

Without further, ado, I give you the recipe to make this Tipsy Farmer Clafoutis – a little hybrid between a poached pear and a classic clafoutis. Basically, I poached the pears in wine prior to putting them in the clafoutis. I think you’ll like it! And it doesn’t take long to make. Ok, grab your mixing bowl and let’s get this started!

Tipsy Farmer Clafoutis

Makes one 9-inch clafoutis

Ingredients:
-1 ½ cups of red wine
-¼ cup sugar
-1 star anise
-1 cinnamon stick
-3 pears, not ripe
-1 cup whole milk
-¼ cup of whipping cream
-4 large eggs
-½ cup all-purpose flour
-½ cup sugar
-1 teaspoon vanilla extract
-zest from ½ orange

Instructions:

Preheat the oven to 350F and grease a 9inch baking dish

1. Place the red wine, sugar, star anise, and cinnamon in a heavy bottom pot over medium heat and bring it to a simmer. Cut the pears in half, core them, and place them in the simmering liquid for about 10-15 minutes. Make sure to turn them around if they are not completely covered by the poaching liquid. Remove pot with pears from stove and let it cool down (with pears in liquid). NOTE: pears will still be hard and that’s ok, you just want to infuse them with the liquid, not fully cook them.
2. Place the whole milk and whipping cream in a small pot over medium heat, bring to a simmer and remove from heat. Meanwhile, get a large mixing bowl, crack the eggs in it and mix with the flour, sugar, vanilla extract, and orange zest, mix just until combined. Get the warm milk+cream mix and slowly pour it over the flour mix while whisking. Whisky gently until it’s all combined and smooth.
3. Take the pears out of the liquid, slice them, and arrange them on the greased baking dish. Pour the clafoutis mix over them and bake for 35-40 minutes or until sides are golden brown and fully baked.

To serve sprinkle with icing sugar and maybe add some ice cream! Because, why not :)

You can follow the rest of the take over and get all the recipes on Red Rooster’s IG feed. Enjoy!

In collaboration with Red Rooster Winery. All views my own