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.