Pear Clafouti
Delight your taste buds with the rustic charm of a classic French dessert—Pear Clafouti. This elegant yet simple dish combines tender slices of ripe pears with a luscious, custard-like batter made from pantry staples like eggs, milk, cream, and flour. Baked to golden perfection, the clafouti features a soft, slightly creamy texture with beautifully caramelized edges. Infused with the warm essence of vanilla and a subtle sweetness, it's the perfect showcase for the natural flavors of fresh pears. Ready in just over an hour, this dessert is as easy as it is impressive, making it an ideal choice for dinner parties or a cozy family treat. Serve it warm or at room temperature, dusted with powdered sugar, or paired with whipped cream or vanilla ice cream for an indulgent finishing touch. Keywords: Pear Clafouti, French dessert, custard, baked fruit recipe, easy pear dessert.
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Recipe Information
Ingredients
- 4 large Pears (ripe but firm)
- 1 cup Whole Milk
- 0.5 cup Heavy Cream
- 0.75 cup Granulated Sugar
- 0.5 cup All-Purpose Flour
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted Butter (for greasing the baking dish)
- 1 tablespoon Powdered Sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) round baking dish or a cast-iron skillet with the tablespoon of unsalted butter.
Peel and core the pears, then cut them into thin slices or wedges. Arrange the slices in an even layer across the bottom of the prepared baking dish.
In a medium mixing bowl, whisk together the milk, heavy cream, and granulated sugar until the sugar is dissolved.
Add the flour, eggs, vanilla extract, and salt to the mixture. Whisk until the batter is smooth and free of lumps.
Pour the batter over the pears in the baking dish, ensuring the pears are evenly distributed and submerged in the batter.
Place the dish on the middle rack of the preheated oven. Bake for 40–45 minutes, or until the clafouti is puffed and golden brown on top and a knife inserted into the center comes out clean.
Remove the clafouti from the oven and let it cool slightly, about 10–15 minutes. As it cools, the clafouti will deflate slightly, which is normal.
Optionally, dust the top with powdered sugar for a decorative finish.
Serve warm or at room temperature. Enjoy on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 265.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 486 mg | 37% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1807 mg | 38% | |
*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.
