Cranberry Pear Clafouti
Delight your taste buds with the irresistible charm of Cranberry Pear Clafouti, a French-inspired dessert that’s as stunning as it is simple to prepare. This rustic treat showcases the festive punch of tart fresh cranberries balanced by the sweetness of ripe pears, all nestled beneath a silky, custard-like batter. Enhanced with warm notes of cinnamon and vanilla, this clafouti bakes to golden perfection, creating a puffed and slightly caramelized crust. Ready in under an hour, it’s the perfect winter dessert to serve at holiday dinners or cozy evenings with loved ones. Dust it with powdered sugar for an elegant finish, and enjoy it warm or at room temperature for a truly delightful experience. This showstopping yet approachable recipe will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup fresh cranberries
- 2 pieces ripe pears (Bosc or Bartlett), peeled, cored, and thinly sliced
- 0.5 cup granulated sugar
- 0.5 cup all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing the dish)
- powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie or tart dish with the unsalted butter and set aside.
In a medium bowl, whisk together the granulated sugar, all-purpose flour, ground cinnamon, and salt to combine.
In a separate large bowl, whisk the eggs, whole milk, heavy cream, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, whisking constantly, until you have a smooth batter with no lumps. Let the batter rest for 5 minutes.
Arrange the sliced pears in an even layer on the bottom of the greased dish. Scatter the cranberries over the pears, letting them fall into the gaps.
Carefully pour the batter over the fruit, ensuring an even distribution without displacing the fruit too much.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the clafouti is puffed, golden brown around the edges, and just set in the center. A toothpick inserted into the middle should come out clean.
Remove the clafouti from the oven and allow it to cool for at least 10 minutes. It will deflate slightly as it cools.
Before serving, dust the top with powdered sugar (if desired) for a touch of sweetness and elegance.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 159.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 450 mg | 35% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
