Marry This Pear Clafouti is a creamy and custardy recipe, which is made with fresh pears and minced ginger. It’s a classic, foolproof recipe, ready in about an hour.
Jump to RecipePear Clafouti Ingredients
- 2 whole Pears
- 2 tsp. Minced Or Grated Ginger
- 2 Tbsp. Sugar
- 2 tsp. Brandy (optional)
- 3/4 cup All-purpose Flour
- 1/2 tsp. Salt
- 1/2 cup Sugar
- 3 whole Eggs, beaten with a fork
- 2 cups Whole Milk
- 1 tsp. Vanilla
How To Make Pear Clafouti
- Prep the oven and pears: Preheat your oven to 375°F. Peel the pears, slice them in half, and use a spoon or melon baller to remove the cores. Slice the pear halves thinly.
- Arrange the fruit: Arrange the pear slices in a decorative pinwheel design in a buttered pie dish. Sprinkle the 2 tablespoons of sugar and the minced ginger evenly over the top. If using, sprinkle the brandy over the pears.
- Make the batter: In a large bowl, whisk together the flour, salt, eggs, and the remaining 1/2 cup of sugar until smooth. Gradually whisk in the milk and vanilla until you have a smooth, thin batter, similar to a crepe batter.
- Bake until set: Carefully pour the batter over the pears in the pie dish. Bake for 45 minutes, or until the clafouti is puffed, golden brown, and the center is just barely set (it should not be overly jiggly).
- Cool and serve: Remove the clafouti from the oven and allow it to cool on a wire rack for at least 10 minutes before serving. It will deflate slightly as it cools, which is normal.
Recipe Tips
- What is a clafouti? A clafouti is a classic French country dessert. It features fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick, flan-like batter. It bakes up to be a beautiful, rustic dessert that’s part custard, part pancake, and part cake.
- How do I know when it’s done? The clafouti is perfectly baked when the edges are puffed and golden brown, and the center is mostly set but still has a very slight wobble. A skewer inserted near the center should come out clean.
- What are the “Three Ways” to make this? This recipe is a great base. The first way is the simple version with whole milk. For a richer, more decadent dessert (Version 2), substitute 1 1/2 cups of the milk with heavy cream. The third way is to add the optional brandy (Version 3) for a boozy, aromatic kick.
- What are the best pears to use? It’s important to use firm, ripe pears that will hold their shape during baking and not turn to mush. Varieties like Bosc, Anjou, or Comice are all excellent choices.
What To Serve With Pear Clafouti
This dessert is wonderfully rustic and is best served warm, straight from the oven. It is delicious on its own, but can be elevated with:
- A simple dusting of powdered sugar
- A dollop of freshly whipped cream or crème fraîche
- A small scoop of vanilla or cinnamon ice cream
How To Store Pear Clafouti
- Best Eaten Fresh: Clafouti has the most magical texture—puffed and light—when it is warm from the oven.
- Refrigerate: Leftovers can be stored, covered, in the refrigerator for up to 3 days. It can be enjoyed cold (when it has a firmer, more custard-like texture) or gently reheated in a 300°F oven.
Pear Clafouti Nutrition Facts
- Serving: 1 slice (1/8th of recipe)
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 9g
- Fat: 15g
- Saturated Fat: 8g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A rubbery texture is almost always the result of over-mixing the batter. You want to whisk the ingredients just until they are smooth and combined. Over-mixing develops the gluten in the flour, which can make the finished custard tough.
Absolutely. The most traditional clafouti is made with un-pitted black cherries. It’s also fantastic with plums, apricots, blackberries, or peaches.
For the most tender, melt-in-your-mouth texture, peeling is highly recommended. However, if you are using a very thin-skinned pear and prefer a more rustic look and texture, you can certainly leave the peel on.
Try More Recipes:
Pear Clafouti, Three Ways Recipe
Course: DessertCuisine: FrenchDifficulty: Easy8
servings15
minutes45
minutes350
kcalA classic, rustic French dessert featuring tender, sweet pears baked in a simple, rich, pancake-like custard batter.
Ingredients
2 whole pears, peeled, cored, and thinly sliced
2 tsp minced ginger
2 Tbsp sugar
2 tsp brandy (optional)
3/4 cup all-purpose flour
1/2 tsp salt
1/2 cup sugar
3 whole eggs, beaten
2 cups whole milk
1 tsp vanilla
Directions
- Preheat oven to 375°F. Arrange the sliced pears in a buttered pie dish.
- Sprinkle the pears with 2 tbsp of sugar, the ginger, and optional brandy.
- In a large bowl, whisk together the flour, salt, eggs, and the remaining 1/2 cup of sugar until smooth.
- Gradually whisk in the milk and vanilla to create a thin, smooth batter.
- Carefully pour the batter over the pears.
- Bake for 45 minutes, until puffed, golden, and the center is just set.
- Let cool for at least 10 minutes before serving.
Notes
- The most important tip for a tender, not rubbery, clafouti is to not over-mix the batter; whisk just until it’s smooth.
- Use firm pears like Bosc or Anjou that will hold their shape and not become mushy during baking.
- The clafouti will be impressively puffed up when it comes out of the oven and will deflate as it cools; this is completely normal.
- For an extra-rich version, substitute 1 1/2 cups of the whole milk with 1 1/2 cups of heavy cream.
