{"id":8100,"date":"2011-12-03T11:08:08","date_gmt":"2011-12-03T19:08:08","guid":{"rendered":"https:\/\/shescookin.com\/?p=8100"},"modified":"2022-08-16T13:45:34","modified_gmt":"2022-08-16T20:45:34","slug":"asian-pear-clafoutis","status":"publish","type":"post","link":"https:\/\/shescookin.com\/asian-pear-clafoutis\/","title":{"rendered":"Asian Pear Clafoutis"},"content":{"rendered":"
<\/a> But have no fear, a favorite past issue of Bon Appetit and two very plump and perfect Korean pears from Melissa’s World Variety Produce came to the rescue!<\/p>\n
A clafoutis saved Thanksgiving Day at our house this year. While pies were being “oohed” and “aahed” over and providing the grand finale at houses across the country, our pie was a flop. Literally, said pie (a vegan pumpkin pie recipe found online) never set up as it should have and it was looking as if our feast of thankfulness, would end on a not-so-sweet note. Was I ever sorry that I broke one of the cardinal rules of dinner parties: don’t use an untried recipe! To add insult to injury, College Girl has been baking pies with her friends at UC and was\u00a0 so excited to please her dad with a new twist on his beloved pumpkin pie…<\/p>\n