Pear Clafoutis: A Delicious & Easy Dessert Recipe

Pear Clafoutis: Imagine sinking your teeth into a dessert that’s both rustic and refined, a delightful dance of creamy custard and sweet, tender pears. This isn’t just a dessert; it’s an experience, a warm hug on a cool evening, and a guaranteed crowd-pleaser. Have you ever tried a dessert that feels both incredibly simple and utterly elegant? Well, prepare to be amazed!

Clafoutis, pronounced “kla-foo-TEE,” hails from the Limousin region of France, where it was traditionally made with black cherries. Over time, variations emerged, incorporating other fruits like apples, berries, and, of course, our star ingredient: pears. This delightful dessert has been a staple in French households for generations, passed down through families and enjoyed during festive gatherings.

What makes Pear Clafoutis so irresistible? It’s the perfect marriage of textures and flavors. The creamy, almost pudding-like custard provides a comforting base, while the juicy, slightly caramelized pears offer a burst of sweetness and a delightful textural contrast. It’s incredibly easy to make, requiring minimal effort and readily available ingredients, making it a perfect choice for both novice and experienced bakers. Plus, its elegant presentation makes it a showstopper for any occasion. Get ready to discover your new favorite dessert!

Ingredients:

• 3 large, ripe pears (such as Bosc or Anjou), peeled, cored, and sliced
• 3 large eggs
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 1 ½ cups whole milk
• ¼ cup heavy cream
• 2 tablespoons melted unsalted butter, plus more for greasing the dish
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but highly recommended)
• Pinch of salt
• Powdered sugar, for dusting (optional)
• Slivered almonds, for garnish (optional)

Preparing the Pears:

Before we even think about the batter, let’s get our pears ready. This is a crucial step because perfectly ripe and slightly softened pears will make all the difference in the final texture and flavor of our clafoutis. I like to use Bosc or Anjou pears because they hold their shape well during baking and have a lovely, subtle sweetness. But feel free to experiment with your favorite variety!

1. Peel, core, and slice the pears: Start by peeling the pears. A vegetable peeler works great for this. Then, using a sharp knife, cut the pears in half and remove the core. Finally, slice each half into ¼-inch thick slices. You want them to be thin enough to cook evenly but not so thin that they disappear into the batter.
2. Butter the baking dish: Generously butter a 9-inch round baking dish (or a similar-sized oven-safe skillet). This will prevent the clafoutis from sticking and ensure a beautiful golden-brown crust. Don’t skimp on the butter!
3. Arrange the pear slices: Arrange the pear slices in a single layer at the bottom of the buttered dish. You can overlap them slightly, but try to keep them relatively even. This will ensure that each bite of clafoutis has a good balance of pear and custard.

Making the Clafoutis Batter:

Now for the fun part – the batter! This is where the magic happens. The batter is incredibly simple to make, but a few key steps will ensure a smooth, creamy, and perfectly textured clafoutis. We’re aiming for a batter that’s light and airy, not dense or heavy.

1. Whisk the eggs and sugar: In a large bowl, whisk together the eggs and granulated sugar until light and pale. This usually takes about 2-3 minutes. The mixture should be noticeably lighter in color and slightly thickened. This step is important because it incorporates air into the batter, which helps create a light and airy texture.
2. Add the flour: Gradually add the all-purpose flour to the egg mixture, whisking constantly until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough clafoutis. A few small lumps are okay, but try to get rid of any large clumps.
3. Incorporate the liquids: Slowly pour in the whole milk and heavy cream, whisking until smooth. The batter should be thin and pourable, similar to pancake batter. The heavy cream adds richness and helps create a luxurious texture.
4. Add the flavorings: Stir in the melted butter, vanilla extract, almond extract (if using), and salt. The melted butter adds moisture and richness, while the vanilla and almond extracts enhance the flavor of the pears. Don’t skip the salt – it balances the sweetness and brings out the other flavors.

Baking the Pear Clafoutis:

Almost there! Now it’s time to bake our clafoutis to golden-brown perfection. The baking time is crucial – we want the custard to be set but still slightly jiggly in the center. This will ensure a creamy, melt-in-your-mouth texture.

1. Pour the batter over the pears: Gently pour the batter over the arranged pear slices in the baking dish. Make sure the pears are evenly distributed in the batter.
2. Bake in the preheated oven: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the clafoutis is golden brown and puffed up. The center should be set but still slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs attached.
3. Cool slightly: Let the clafoutis cool slightly in the baking dish for about 15-20 minutes before serving. This allows the custard to set further and makes it easier to slice.

Serving and Garnishing:

The final touch! While the clafoutis is delicious on its own, a few simple garnishes can elevate it to the next level. I love to dust it with powdered sugar and sprinkle it with slivered almonds for a touch of elegance and added texture.

1. Dust with powdered sugar (optional): Dust the cooled clafoutis with powdered sugar just before serving. This adds a touch of sweetness and creates a beautiful presentation.
2. Garnish with slivered almonds (optional): Sprinkle the clafoutis with slivered almonds for added texture and a nutty flavor. You can toast the almonds beforehand for an even more intense flavor.
3. Serve warm: Serve the pear clafoutis warm or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success:

• Use ripe pears: The riper the pears, the sweeter and more flavorful the clafoutis will be.
• Don’t overmix the batter: Overmixing can develop the gluten in the flour and result in a tough clafoutis.
• Bake until just set: The clafoutis should be set but still slightly jiggly in the center.
• Let it cool slightly: Cooling allows the custard to set further and makes it easier to slice.
• Experiment with flavors: Feel free to add other spices, such as cinnamon or nutmeg, to the batter. You can also use different types of fruit, such as cherries or berries.

Variations:

• Cherry Clafoutis: Substitute the pears with fresh or frozen cherries. If using fresh cherries, pit them first.
• Berry Clafoutis: Use a mix of your favorite berries, such as blueberries, raspberries, and strawberries.
• Chocolate Clafoutis: Add 2 tablespoons of cocoa powder to the batter for a chocolatey twist.
• Spiced Clafoutis: Add ½ teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage:

Leftover clafoutis can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Troubleshooting:

• Clafoutis is too runny: This could be due to underbaking. Bake for a few more minutes until the center is set.
• Clafoutis is too dry: This could be due to overbaking. Reduce the baking time slightly next time.
• Clafoutis is sticking to the dish: Make sure to butter the baking dish generously.

Enjoy your homemade Pear Clafoutis!

Conclusion:

This Pear Clafoutis isn’t just a dessert; it’s an experience, a warm hug on a plate, and a guaranteed crowd-pleaser. The delicate sweetness of the pears, perfectly complemented by the creamy, custard-like batter, creates a symphony of flavors and textures that will leave you wanting more. It’s simple enough for a weeknight treat but elegant enough to serve at your next dinner party. Trust me, once you try it, you’ll understand why I’m so enthusiastic! But why is this Pear Clafoutis a must-try? Because it’s more than just a recipe; it’s a blank canvas for your culinary creativity. The basic formula is incredibly forgiving, allowing you to experiment with different types of pears – Bosc for a slightly firmer texture, Anjou for a classic sweetness, or even a mix for a more complex flavor profile. And the best part? It’s naturally gluten-free (if you use gluten-free flour), making it a fantastic option for those with dietary restrictions. Beyond the pears themselves, you can easily customize this clafoutis to suit your personal preferences. A sprinkle of toasted almonds or pecans adds a delightful crunch, while a dash of cinnamon or nutmeg enhances the warm, comforting spices. For a more decadent twist, try adding a tablespoon or two of Frangelico or Amaretto liqueur to the batter. The possibilities are truly endless! Serving suggestions? Oh, let me count the ways! A simple dusting of powdered sugar is always a classic choice. But for a truly unforgettable experience, try serving it warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce or a sprinkle of chopped pistachios adds a touch of elegance. And if you’re feeling particularly adventurous, try pairing it with a glass of Sauternes or a late-harvest Riesling – the sweet wine perfectly complements the delicate flavors of the clafoutis. For breakfast or brunch, this Pear Clafoutis is equally delightful. Serve it alongside a cup of coffee or tea for a truly indulgent start to your day. You can even make individual clafoutis in ramekins for a more elegant presentation. I’ve made this recipe countless times, and it always receives rave reviews. It’s become a staple in my kitchen, and I’m confident it will become one in yours too. It’s the perfect dessert to impress your friends and family, or simply to treat yourself to something special. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Pear Clafoutis. I promise you won’t be disappointed. And when you do make it, please, please, please share your experience with me! I’d love to hear about your variations, your serving suggestions, and most importantly, how much you enjoyed it. Tag me in your photos on social media – I can’t wait to see your creations! Happy baking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!

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