Roasted Pear and Cinnamon Clafouti
Experience the indulgent charm of a Roasted Pear and Cinnamon Clafouti, a French-inspired dessert that effortlessly blends rustic elegance with homey comfort. This delectable dish combines caramelized ripe pears, roasted to golden perfection with a touch of cinnamon, and a custard-like batter that bakes into a pillowy, golden puff. Infused with vanilla and hints of cream, this clafouti is the epitome of a fall dessert, capturing the warm, spiced sweetness of the season. Perfect for entertaining or a cozy night in, this dessert is easy to make in under an hour and can be served warm or at room temperature. Finished with a dusting of powdered sugar, this dish strikes the perfect balance between simplicity and sophistication, making it a crowd-pleasing centerpiece for any table.
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Recipe Information
Ingredients
- 3 whole ripe pears
- 2 tablespoons unsalted butter
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 cup all-purpose flour
- 1 cup milk
- 0.5 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and slice the pears into quarters.
In a large oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the pear slices to the skillet and sprinkle with 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Cook for 5-7 minutes, turning occasionally, until the pears soften slightly and the sugar begins to caramelize.
Transfer the skillet with the pears to the preheated oven and roast for 10 minutes.
Meanwhile, in a mixing bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, and 0.25 teaspoon of salt.
In a separate bowl, beat the eggs and stir in the milk, heavy cream, and vanilla extract.
Gradually whisk the wet ingredients into the dry ingredients until you have a smooth batter.
Remove the skillet with pears from the oven and pour the batter evenly over them.
Return the skillet to the oven and bake for 30-35 minutes, or until the clafouti is puffed, golden, and set in the center.
Let the clafouti cool for 10 minutes. It will settle slightly as it cools.
Dust the top with powdered sugar before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 128.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 478 mg | 37% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1296 mg | 28% | |
*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.
