Pear Clafoutis

Name: Pear Clafoutis
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: french
Ingredients: 2 tablespoons pear eau-de-vie or liqueur (optional); 2 tablespoons mild-flavored honey, like clover; 2 pounds ripe but firm pears, like Bartlett or Comice; 3 large eggs; 1 vanilla bean, scraped; 1/3 cup sugar; 2/3 cup sifted unbleached white flour; 1/2 cup plain yogurt; 1/2 cup milk; Pinch of salt

By Martha Rose Shulman

Total Time: 2 hours 15 minutes
Rating: 4(570)
Comments: Read comments

If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.

Featured in: To End the Feast, Something Sweet but Light

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Ingredients

Yield:8 servings

2tablespoons pear eau-de-vie or liqueur (optional)
2tablespoons mild-flavored honey, like clover
2pounds ripe but firm pears, like Bartlett or Comice
3large eggs
1vanilla bean, scraped
⅓cup sugar
⅔cup sifted unbleached white flour
½cup plain yogurt
½cup milk
Pinch of salt

Ingredient Substitution Guide

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Preparation

Step 1
Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
Step 2
Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
Step 3
In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
Step 4
Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.

Tip

Advance preparation: Although this is best served warm, you can allow it to cool completely and serve it at room temperature. It will hold for several hours out of the refrigerator. Leftovers make a nice breakfast treat.

Ratings

4 out of 5

570 user ratings

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Comments

Audrey7 years ago

I have made this recipe several times with the half cup yogurt and half cup milk and once with milk alone. It is much better with the yogurt. The yogurt does not affect the flavor, but it does improve the texture. I used pear brandy from St. George's Spirits.

Meg7 years ago

very good. I substituted pomegranate molasses for the honey and added a bit of ground ginger as well. the sharpness of the ginger really made this dish stand out, and brought more complexity to its lightness.

M7 years ago

Ground ginger, almond flour, sliced almonds on top made this terrific

jenn5 months ago

I only had nonfat Greek yogurt, so I went with 1/4 C milk 1/4 C half and half. Served with a sprinkle of pomegranate seeds for a little holiday cheer. Big hit!

Roberta6 months ago

Wonder why the prep time says 2 hours and 15 minutes...

Julee Pierre6 months ago

Added 1/4 tsp apple pie spice. Used 1 tsp bourbon vanilla instead of vanilla beans, maple syrup instead of honey, whole milk instead of yogurt. I had pear brandy on hand which nicely flavored the pears along with the maple syrup. Also used 1/4 cup sugar instead of 1/3. Not too sweet and nice hint of spices. I loved this and will make for Christmas Eve.

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