Pear Clafouti

Name: Pear Clafouti
Total time: 45 min
Yield: 6 servings
Ingredients: Butter for pan; 1/4 cup sugar, plus sugar for dusting pan; 1 tablespoon butter for sauteeing pears; 3 medium-size pears, peeled, cored and cut in slices1/8-inch thick; 4 eggs; 2/3 cup flour; 1/2 teaspoon baking powder; 1 tablespoon pear liqueur (or brandy); 1 cup milk; 1/2 cup melted, unsalted butter

By Bryan Miller

Total Time: 45 minutes
Rating: 4(58)
Comments: Read comments

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Ingredients

Yield:6 servings

Butter for pan
¼cup sugar, plus sugar for dusting pan
1tablespoon butter for sauteeing pears
3medium-size pears, peeled, cored and cut in slices⅛-inch thick
4eggs
⅔cup flour
½teaspoon baking powder
1tablespoon pear liqueur (or brandy)
1cup milk
½cup melted, unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Grease a 9-inch cake pan, and dust with sugar.
Step 3
Place butter in a large pan over medium heat. When it turns golden brown, add as many pears as will fit in one layer. Saute pears for about two minutes per side, just to soften them. Remove and set aside. Repeat with more butter and the rest of the pears if necessary.
Step 4
Lay fruit around bottom of sugared cake pan in concentric circles, covering entire bottom.
Step 5
In a mixing bowl, beat eggs and the ¼ cup of sugar. Sift in the flour and blend well. Beat in the baking powder, liqueur, milk and melted butter. Pour over fruit.
Step 6
Place clafoutis in oven, and cook for 30 minutes. Let cool to room temperature before slicing and serving, perhaps with a fruit puree of your choice.

Ratings

4 out of 5

58 user ratings

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Comments

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momo4 years ago

I found this recipe to be disappointing- Firstly, it was floating in butter. Then the timing seemed off- after 30 minutes baking, it was more like an omelette than a clafoutis My pears were ripe and after sautéing, disintegrated too much to form a discernible pattern, but the baking powder also caused the clafoutis to puff so much a pattern wouldn’t have been discernible anyway. Not sure I would make it again, but less butter and raw pears would help, and perhaps longer baking time.

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