Recipes

Pear Clafouti

Image of pear clafouti
  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Serving Size8
  • Course
    • Dessert

Ingredients

  • 1 Tbsp unsalted butter, at room temperature
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 4 large eggs, at room temperature
  • 6 Tbsp all-purpose flour, sifted
  • 1 1/2 cups heavy cream, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp freshly grated lemon zest (2 lemons)
  • 1/4 teaspoon sea salt
  • 2 tsp brandy (optional)
  • ¼ c. slivered almonds (optional)
  • 2 to 3 firm but ripe Bosc pears (if pears are unripe, place in a paper bag for a couple of days)
  • Confectioners’ sugar for dusting

Cooking Instructions

1

Preheat the oven to 375°. Butter a 10 x 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

2

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, almonds and brandy if using. Set aside for 10 minutes.

3

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.

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