Marshall Wright www.eatthislens.com
Little faces peer through the oven window watching this weekend-morning beauty rise to extravagant heights. The batter, similar to that of popovers, is so easy to make. The addition of pears and browned butter add elements of sweet, sticky and caramel . . . and who can resist that?
Marshall Wright www.eatthislens.com
¾ cup flour
3 Tbs sugar, divided
½ tsp salt
4 eggs
2/3 cup whole milk
4 Tbs melted butter, divided
2 pears, cut in wedges and cored
½ tsp. cinnamon
Preheat oven to 450. In a 9” iron (or ovenproof) skillet sauté pears in 2 Tbs melted butter until beginning to turn golden. Sprinkle with 2 Tbs. sugar and cinnamon. Continue cooking until caramelized and remove from heat. Whisk together 1 Tbs. sugar, eggs, and milk. Whisk in flour just until combined and most lumps are gone. Swirl in remaining melted butter. Pour on top of pears and bake 15-18 minutes, until puffed and golden.
Remove from oven, sprinkle with powdered sugar, cut into wedges and serve immediately.
Morgan on said:
You write the best articles. Thank you for sharing your insight. I am a vegetarian but I have no problem with people eating meat if they contemplate where it came from and are ok with all that goes with it.
One of my biggest concerns is the slaughter. I know there are local ranches that humanely raise animals, but I don’t know the slaughter process for them – so, that’s one of the reasons I don’t eat meat. I appreciate your explaining that the pig is compassionately led to the slaughter without fear (even though I’m still not clear on how).
I look forward to reading your posts. I shared it with some friends on FB & became a fan.
I hope you have a nice day,
Morgan
farmhousetable on said:
Slaughter is the tricky part. Kim Alexander raises chickens and he says, “my birds only have one bad day their whole lives.” I know several other producers, including Thunderheart Bison, who “field harvest,” meaning the animals are shot from long distance in the field and are never transported to a slaughterhouse at all, which I think is the most humane way to make it happen. Several of the local slaughterhouses allow visitors, although I haven’t quite worked up the nerve for that yet. I will look into it more–you’re right, it is something we need to know before feeling like we have all the answers!