Pear Clafouti (kla-foo-TEE), also known a Clafoutis, is a traditional fruit dessert from the Limousin region of France and is often served as a breakfast dish. The name clafoutis comes from the verb clafir, a word that means to fill, because after you arrange the fruit on a buttered baking dish, you fill the pan with an egg batter.
This Pear Clafouti is an easy-to-make dessert using pear suspended in a batter similar to that used for crepes. Traditionally black cherries are used in a clafouti, but other fruits can be substituted as pitted plums, peaches, berries, sliced apples or any other fresh fruit, if you wish. If you want to bake a crowd-pleasing fruit dessert without going to the trouble of rolling out a pie crust, make this Pear Clafouti.
Check out the Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes.
- 1 tablespoon butter, room temperature
- 1 tablespoon granulated sugar
- 4 large eggs
- 1/3 cup granulated sugar
- 6 tablespoons all-purpose flour
- 1 1/2 cups milk or cream (your choice)
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest, grated
- 1 tablespoon brandy (optional)
- 2 to 3 firm but ripe pears
- Powdered sugar (confectioner's sugar), for dusting
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Preheat the oven to 375 degrees F. Butter an ovenproof round dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep). Sprinkle the bottom of the dish and sides with the 1 tablespoon granulated sugar.
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Place eggs, 1/3 cup sugar, flour, milk or cream, vanilla extract, lemon zest, and brandy in a blender: puree till smooth. Set aside and let rest for 10 minutes.
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Meanwhile, peel, quarter, core, and slice the pears. Arrange the pear slices in a single layer, slightly fanned out, on the bottom of the baking dish.
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Pour the egg batter over the pears.
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Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Remove from the oven and cool for 5 minutes before serving (cake will sink slightly). -
Sprinkle with powdered sugar over the top with a sieve.
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Best served warm, but may be served at room temperature.
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Makes 6 to 8 servings.