Happy New Year world! I’m recovering from ringing in the New Year with great food and company (and the ensuing hangover) and back at work once again!
Today, I bring you a pear clafoutis (pronounced ‘kla-FOO-tee’) – a rustic French dessert with fruit baked in a custard like batter. This dish originated from the Limousin region of France and is traditionally baked with black cherries. I’ve been holding onto a recipe with plums for months now, but decided on a whim to try a pear clafoutis for the holidays! Spontaneous baking for the win!
This was probably one of the best desserts I’ve made of late – a small amount of work for a great payoff. I particularly loved the use of pears… I gotta remember how much I like pears! The batter is delicious and cooks around the fruit almost like a custard or pancake. It’s fluffy and light with a crisp topping.
And so without further ado, Pear Clafoutis, from A Cozy Kitchen, an impressive, delicious dish!
- ½ tablespoon unsalted butter, room temperature
- ½ cup all-purpose flour
- ½ cup white granulated sugar
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 bosc (or any other firm pear) pears, sliced
- Preheat the oven to 350F. Butter a round 9-inch baking dish. Set aside.
- In a large bowl, mix together the flour, white sugar, brown sugar and salt. Add the eggs, whole milk and vanilla extract. Whisk until completely combined.
- Pour the batter over the pears and carefully transfer the baking dish to the oven. Bake for 30-40 minutes or until the edges are golden brown and the center is set and firm. Dust with powdered sugar and serve with whipped cream or ice cream.