Pear Clafouti
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
391 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 7 grams protein; 93 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
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.
Private Notes
Comments
I realized, in reading through this recipe before making it, that it sounded very much like a “Dutch Baby“ with added fruit. As a result, I cooked the fruit for 1-2 minutes, rather than the entire recommended time, and decreased the amount of butter to between 1 & 2 Tbsp (size of amount on hand), since the pears were already swimming in it, & I had greased the pan with it. As the other commenter noted, 30 minutes at 350 F was not hot, or long, enough. At the end of 30 minutes, I bumped the temp up to 375 F & baked it for an additional 10 minutes, at which point it looked, & tasted, great! I will make this again, but will leave out the baking powder & try baking it at 400 F for 20 minutes, as I would for a Dutch baby.
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.