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Pear Clafoutis

gluten free pear clafoutis
Can you say, “clafoutis?”

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.

Pear Clafoutis

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  1. Butter a 9-inch ceramic tart pan, generously
  2. In a medium bowl, whisk together eggs, agave, cream, butter and vanilla
  3. In a small bowl, stir together almond flour, cinnamon and salt
  4. Whisk dry ingredients into wet until smooth
  5. Arrange the pears in a circular shape on the bottom of the tart pan, then pour mixture over pears
  6. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden
  7. Cool and serve

Serves 8

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.


posted on March 7, 2007, 14 comments

  1. This looks so gorgeous (as usual). I just made a clafouti and wanted to see what else was out there. I used almond flour too and it gave the clafouti a great flavor.

  2. Hey Gluten-Free Mommy

    Thanks for your kind words :-)

    Elana

  3. Teresa

    I’m confused. The directions say to put the pears in the bottom, but the picture shows them on top?

  4. Teresa,

    I have added a note to the bottom of the recipe above to answer your question.

    Elana

  5. Jennifer @ cereal4supper.com

    I made this dish for a small gathering today, and they all thought it was delicious. Just as a note–I had a 8-inch tart pan and a 10-inch tart pan, but not a 9-inch. I used the 8-inch pan and reserved a small amount of the batter; it worked fine.

  6. ~M

    This looks so good with the pears! Do you have a dairy-free version, perhaps using coconut milk and coconut oil? Thanks!

  7. Emily

    I love this recipe! I’m wondering if you know of a clafoutis recipe that is egg-free (my daughter has an allergy to wheat, dairy and egg).

    Thanks so much, Emily

  8. Sarah Smith

    I was looking around for a grain-free clafoutis recipe, and was excited when I found this recipe because any recipe that starts with a stick of butter and heavy cream must be good. Since it is apple season here in southern New Mexico, I substituted apples for the pears. Since we’re on the GAPS diet, I also substituted local honey for the agave nectar and a mixture of creme fraiche and creamy greek yogurt for the heavy cream. The results were delicious! My husband and 3-year old daughter loved it too. What a delicious breakfast, and not too sweet. Thanks!!

  9. Cindy

    Elana,
    This is a wonderful dish it wasss soooo good I made it for a group that does not watch what they eat…They loved it, my son and I loved it. I am helping my parents to change their eating habits also and they loved it so it was eaten quickly..I looked for your book at one Whole Foods Market while I was in Denver on Sunday but they didn’t have it so I guess I’ll have to order it online as I live in a small town….I want to thank you for sharing your recipes so we can use them…I will be cooking a lifetime with you, thank you….Cindy

  10. Love this recipe! I sprinkled some blueberries and sliced almonds on top before baking…YUM!

  11. LeAndra H.

    Hey guys! Loved this recipe. I’ve been on Low-Carb (Atkins) for 4 months now and dropped 18 lbs, but I still get really bad sweet cravings.. at only 10g of Carbs per serving when using Maltitol Syrup in replacement of Agave Nectar, it’s a belly pleaser!! For those looking to substitute Maltitol for Agave.. the conversion ratio should be: instead of 1/3 cup of Agave use 3/4 of a cup of Maltitol. VERY DELISH!! I will make it again… and again… and again… Might even try it with apples.. OR PEACHES… now I’m getting fancy ;)

    Elana… you TRULY are the best :)

  12. Michelle

    I just made this last night to bring into my co-workers for a staff meeting. I had so much making this as it was my first attempt at making something gluten free. I substituted the butter with earth balance and the heavy cream with coconut milk creamer so I also made it dairy free. I sprinkled a few blueberries on top of the pears as well. My house smelled divine as it was baking.

  13. Andrea Smith

    This is amazing! I just made it for the third time (for Thanksgiving). The first time was for my DH’s birthday. We are on GAPS too, so we substituted honey, coconut milk, coconut oil and twice made it with apples. We even used coconut flour once just less, only 2-3 tablespoons, as it is a totally different kind of flour.

    I hate it when people change recipes completely and then critique it, but I just want to say, thanks for making a totally versatile recipe that people can adjust according to their dietary needs. This one’s a winner and I am sure will be made again and again in our house–hopefully one day with dairy!

    Oh, and you need to video your son saying the name of this dish, because I am sure I am saying it wrong! :)

  14. Clemma

    Just saw this one, I have an excess of Colorado peaches right now…I’m doing this with peaches tonight. Just popped Chicken with cauliflower and olives into the fridge to marinate. Love your recipes! With a nice green salad we will have a feast!

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