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.
- 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
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.
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.
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.
Pour the egg batter over the pears.
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.
Best served warm, but may be served at room temperature.
Makes 6 to 8 servings.