Pear Clafoutis
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (8 servings)
213 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 27 grams sugars; 5 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- 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.
Private Notes
Comments
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.
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.
Ground ginger, almond flour, sliced almonds on top made this terrific
Clafoutis have always been my go-to dessert. Tonight I tried this recipe. I followed every step. My oven is convection so I did lower the temp. The clafouti was well done in 25 min & in the most interesting way. ..2 mini volcanoes arose & split open, though they're collapsing while cooling. I am certain it will taste great, but can't figure out what happened.
I made this with gluten free cup-4 cup flour (King Arthur) -- I really didn't like the consistency, it wasn't like a clafoutis at all. Next time will try almond flour.
Has anyone tried this with Asian pears? They’re a bit firmer than regular pears - almost like an apple, which they resemble, but they taste like pears - they’re delicious! Would love to not peel them - wonder about the texture though. Thoughts, anyone?