Bonjour! I am taking you to Paris today. Except you won’t need to worry about what to wear, if your passport has expired (has it?!) and no airplanes involved (at least today!)
You are probably looking at this recipe title and thinking Pear Cla-what? Waiiiitttttt—Don’t close this page–KEEP READING. Let me explain…Clafouti to sum up is basically a traditional French baked fruit dessert AND its SUPER DUPER EASY to make. Serve this dessert and you will be a superstar… see, not that scary!
I chose this scrumptious dessert because you NEED to know it (if you do then pat yourself on the head). Its A,B,C, easy as 1,2,3 or simple as do, re, mi ( I hope you’re singing this song (sorry, not sorry). Its as easy as flying a kite! Well, except it doesn’t get tangled into a giant oak tree in your backyard, kids crying loudly and your husband is forced up a 50 foot ladder …risking his life…Oh its much more simple.
I do recommend you putting on my favorite Pandora “kitchen” station while you bake -Ann Savoy & Her Sleepless Knights. <Disclaimer> You may feel the urge to respond to your children “Oui! Oui!” when asked for a chocolate milk refill…
So you can go fly a tangled tricky kite or come to Paris with me!
Back to life, back to reality (x3)…The reality that you MADE clafouti…I am proud of you soul 2 soul 🙂
Printable recipe below!
The Guiding Spoon
Scrumptious Pear Clafouti
Adapted From: Ina Garten Barefoot in Paris
- 6 tbsp of all-purpose white flour
- 1/3 cup of sugar + 1 tbsp sugar
- 1 tbsp of unsalted butter (room temp)
- dash of cinnamon
- 3 large eggs
- 1/2 cup of milk
- 1 cup of heavy cream
- 3 tsp of vanilla extract
- 2 large firm (ripe) Bartlett pears
- zest from two lemons
- 2 tbsp of brandy (optional)
- pinch of salt
- confectioners sugar
To serve: Sprinkle confectioners sugar on top and serve warm!
- Preheat oven to 375
- Butter your baking dish including the sides and sprinkle the 1 tbsp of sugar into the dish (patting it on the sides as well)
- Beat eggs and remaining granulated sugar together on medium-high speed until light and fluffy. Turn mixer down to low speed and add flour, salt, cream, milk, vanilla, lemon zest and brandy. Once incorporated set dish aside. Let sit for at least 10 minutes.
- Peel and slice pears into thin even slices and lay in dish, fanning them out in one layer. Sprinkle with a dash of cinnamon.
- Pour batter over top of the pears and bake for 40-50 mins or until golden brown.
- Clafouti will rise up and gently rest after cooled, sprinkle with confectioners sugar and serve warm!
Recipe notes & tips:
- You can substitute your favorite fruit
- When you take the clafouti out of the oven it will be puffed tall. It will settle inside dish once cooled.