Pear Clafouti

This Pear Clafouti is one of the simplest desserts you can make, and it’s a lighter option that brings fruit and cake together. Pear brandy, vanilla, and lemon zest make the flavor incredible!

Clafouti…if you’ve never had it before, there isn’t really hint as to what it tastes like from the name.  Clafouti is traditionally made with cherries, and is a country dessert from France.  To me and my friend, it tastes sort of like bread pudding.  Anyway, I had purchased some pears that were ripe and ready to be used, and I didn’t want to do poached pears with them, so pear clafoutis just sort of made sense.

In a stand mixer fitted with the paddle attachment beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes.  It should look like this, lighter in color:

With the mixer on low, mix in the flour, cream, vanilla, lemon zest, salt, and brandy, then set it aside.  It should look like this:

Peel your pears, then quarter and core them.  Slice them like shown below, and slightly fan them out in the baking dish.  Pour the batter over your pears:

Bake your clafouti until the top is golden brown and the custard is firm, about 35 minutes.

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5 from 2 votes

Pear Clafouti

This Pear Clafouti is one of the simplest desserts you can make, and it's a lighter option that brings fruit and cake together. Pear brandy, vanilla, and lemon zest make the flavor incredible!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 287kcal

Ingredients

  • 1/3 cup +1 tbsp sugar
  • 3 extra large eggs at room temperature
  • 6 tbsp all purpose flour
  • 1.5 cups heavy cream
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/4 tsp sea salt
  • 2 tbsp pear brandy or regular brandy
  • 2 or 3 ripe but still firm pears, Bartlett or D'Anjou
  • butter for greasing the baking dish

Instructions

  • Preheat the oven to 375 degrees F.
  • Butter a 10 inch diameter round baking dish and sprinkle the 1 tbsp of sugar on the bottom and sides.
  • In a stand mixer fitted with the paddle attachment (or a hand mixer) beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes. With the mixer on low, mix in the flour, cream, vanilla, lemon zest, salt, and brandy, then set it aside.
  • Peel your pears, then quarter and core them. Slice them and slightly fan them out in the baking dish. Pour the batter over your pears.
  • Bake your clafouti until the top is golden brown and the custard is firm, about 35 minutes. Then I sprinkled mine with confectioner’s sugar. Yum! Enjoy!

Notes

 

Nutrition

Calories: 287kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 139mg | Sodium: 107mg | Fiber: 2g | Sugar: 17g