Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Chocolate-Pear Clafoutis

During February, I am focusing on chocolate. Why? Because, as the sign in my kitchen says—“you can never have too much chocolate!”

Chocolate-Pear Clafoutis

Chocolate-Pear Clafoutis are lovely, yet so simple

This week, it is Clafouti (or Clafoutis), an easy French dessert that is a cross between a flan and a torte and can be made with many different kinds of fruit.

This version blends chocolate and pears (in season now) for an irresistible combination that is sure to please guests…..especially on a cold winter’s night when a warm dessert from the oven is so comforting.

Clafouti is an especially good dessert for beginning cooks because it turns out perfect every time. Plus, mini-desserts are popular now, so these cute little treats are right in style.

You can assemble the ingredients in the ramekins, refrigerate them, and then bake them while your guests enjoy dinner. The aroma wafting from your kitchen signals the delight that is to come! By the time your guests are finished eating dinner, they can’t wait to delve into dessert!

Chocolate-Pear Clafoutis©

By Carol Fenster

This cute little dessert is perfect for entertaining because it is already plated, eliminating last-minute cutting or slicing while your guests are patiently waiting for dessert. Feel free to vary the fruit… Bing cherries are another delectable choice paired with cherry brandy (Kirschwasser) or just use vanilla extract if alcohol is off-limits.

2 small firm ripe pears, peeled, cored, and diced

2 large eggs

1/2 cup cream or canned coconut milk, or milk of choice

2 tablespoons butter or buttery spread, melted and cooled

2 tablespoons pear brandy or liqueur (or 1 teaspoon vanilla extract)

1/3 cup sugar + 1 tablespoon for sprinkling

1/4 cup  GF flour blend or single flour such as amaranth, millet, sorghum, or teff

2 tablespoons cocoa (Dutch works best, but natural works too)

1/8 teaspoon salt

1 tablespoon sliced almonds, for garnish

2 tablespoons powdered sugar, for dusting


[1] Preheat oven to 375°F.  Generously grease six small ramekins (3 1/2-inches diameter).

[2] Arrange diced pears in single layer in each ramekin. Set aside.

[3] In blender, process eggs, cream, butter, and pear brandy until very smooth. With blender running, gradually add 1/3 cup sugar, flour, and cocoa, and salt and process until very smooth, about 1 minute.  Pour batter over pears and sprinkle with almonds and remaining tablespoon sugar.

[4] Bake until tops are puffy and almonds are golden brown, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately, since they fall quickly. Makes 6.