Pear Clafouti

Clafouti…if you’ve never had it before, there isn’t really hint as to what it tastes like from the name.  Clafouti is traditionally made with cherries, and is a country dessert from France.  To me and my friend, it tastes sort of like bread pudding.  Anyway, I had purchased some pears that were ripe and ready to be used, and I didn’t want to do poached pears with them, so pear clafoutis just sort of made sense.  Here’s how to make it:

1/3 cup +1 tbsp sugar
3 extra large eggs, at room temperature
6 tbsp all purpose flour
1.5 cups heavy cream
2 tsp vanilla extract
1 tsp lemon zest
1/4 tsp sea salt
2 tbsp pear brandy (or regular brandy)
2 or 3 ripe (but still firm) pears, Bartlett or D’Anjou
butter for greasing the baking dish

Preheat the oven to 375 degrees F.

Butter a 10 inch diameter round baking dish and sprinkle the 1 tbsp of sugar on the bottom and sides.

In a stand mixer fitted with the paddle attachment (or a hand mixer) beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes.  It should look like this, lighter in color:

With the mixer on low, mix in the flour, cream, vanilla, lemon zest, salt, and brandy, then set it aside.  It should look like this:

Peel your pears, then quarter and core them.  Slice them like shown below, and slightly fan them out in the baking dish.  Pour the batter over your pears:

Bake your clafouti until the top is golden brown and the custard is firm, about 35 minutes. Then I sprinkled mine with confectioner’s sugar.  Yum!  Enjoy!

Please post any questions, comments, or suggestions below.

This is an Ina Garten recipe, and her version can be found here.

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One Response to Pear Clafouti

  1. Carlette says:

    ooo I just like the way Clafouti sounds!! Does look delish 🙂

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