Pear Clafouti

  4.3 – 4 reviews  • French

Guests will be impressed by this exquisite custard and pear dessert, which is topped with whipped cream.

Prep Time: 15 mins
Cook Time: 40 mins
Additional Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 tablespoon softened butter
  2. 2 ripe pears – peeled, cored, and sliced, or more to taste
  3. 3 eggs
  4. ¾ cup white sugar
  5. 1 ½ cups heavy whipping cream
  6. ½ cup all-purpose flour
  7. 2 tablespoons kirsch (cherry brandy)
  8. 2 tablespoons grated lemon zest
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon ground cardamom
  11. ¼ teaspoon salt
  12. 2 tablespoons confectioners’ sugar

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
  3. Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
  4. Pour batter over the pears in the baking dish.
  5. Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners’ sugar.
  6. Substitute pear brandy for the kirsch if desired.

Nutrition Facts

Calories 339 kcal
Carbohydrate 35 g
Cholesterol 135 mg
Dietary Fiber 2 g
Protein 4 g
Saturated Fat 12 g
Sodium 127 mg
Sugars 25 g
Fat 20 g
Unsaturated Fat 0 g

Reviews

Curtis Brown
Very yummy! I doubled the pears. Thanks.
Stephanie Simpson
more pears can be added.
Holly Dean
Will try this for Thanksgiving! I’ve been making a lot of clafoutis versions recently but haven’t yet tried pear. It’s been a crowd pleaser….I like my ‘base’ recipe(very similar) that I’ve been using but will add brandy per your suggestion.
Olivia Schmidt
Great pear custard dessert. I covered the bottom of the dish in the batter and placed in the oven for 10 minutes. This added a firmer bottom to the calfloutis. I make may fruit variations

 

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