Pear Clafouti

2 Reviews

Pear Clafouti

2 Reviews
20 Prep Time
45 Cook Time
8 Servings
You can make this custardy French dessert using only the blender and a toaster oven. A splash of rum or brandy accentuates the flavors of the pears.
INGREDIENTS
  • 2 Bartlett USA Pears, peeled and cut in half
  • 2 tablespoons rum or brandy
  • ¼ cup sugar
  • 2 eggs
  • ½ cup cream
  • ½ cup milk
  • ⅓ cup flour
  • Powdered sugar

DIRECTIONS

Preheat oven to 400 degrees. Remove the core and the stem from each pear half. Cut each in lengthwise slices ¼- to ½-inch thick and fan the slices out, keeping them attached at the stem end. Arrange the sliced pear halves in a non-stick or greased 9-inch pie plate with the stem ends pointing toward the center of the pan. Pour the rum or brandy over the pears.

In a blender, combine the sugar, eggs, cream, milk, and flour and blend until smooth. Let batter rest for 10 minutes then tipping the pie pan slightly, drain the liquor into the batter and stir. Place the pie plate on a cookie sheet to catch any spills, and pour the batter over the pears. Carefully transfer to the oven and bake until the clafouti is puffed and brown in the center, about 45 minutes. Cool for 10 minutes and dust with powdered sugar before serving.

Recipe developed by Amy Sherman.

NUTRITION
  • Serving Size: 1 Slice (99g)
  • Calories: 160
  • Fat: 160
  • Carbohydrate: 18g
  • Dietary Fiber: 2g
  • Protein: 3g

No Comments » for Pear Clafouti
  1. Jennifer Anthony says:

    I made this last night and substituted buttermilk for milk and cream, and Grand Marnier for Brandy, because that is what I had. I ended up cooking about 15 minutes longer so it was nice and caramelized. It was so delicious while slightly warm I was tempted to eat way more than prudent. It was the simplest quickest most fabulous dessert. I will definitely share this with friends.

  2. Maire says:

    I made this tonight and it was delicious. I accidentally used 1 / 3 cup of sugar instead of 1 / 4. And I used Disorono instead of brandy. Next time I may make a sauce to pour over, but it is good without?

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