I think my older son loves to make this pear clafouti recipe with me, just so he can say the word clafouti over and over again.
While I make the batter, he peels the pears, slices them and then takes the peeler and carefully extracts any remaining seeds from the slices. So much love, care and respect for the food he prepares. All the while happily chanting, “clafoutis! clafoutis! clafoutis!” Here it is.
- Butter a 9-inch ceramic tart pan, generously
- In a medium bowl, whisk together eggs, agave, cream, butter and vanilla
- In a small bowl, stir together almond flour, cinnamon and salt
- Whisk dry ingredients into wet until smooth
- Arrange the pears in a circular shape on the bottom of the tart pan, then pour mixture over pears
- Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden
- Cool and serve
Note: “As the clafouti cooks, the fruit that sat at the bottom will rise up as the batter surrounds the berries. The fruit will also soften and release its wonderful juices into the batter, infusing it with wonderful, bright flavor. The end result is a beautiful, golden dessert. Its consistency will lie somewhere between a custard and a cake,” according to chef extraordinaire Eric Ripert.
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