Pear Clafoutis

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Ingredients
Instructions
Nutrition

Can you say Clafoutis? I think my older son loves to make this pear clafoutis recipe with me, just so he can say the word clafoutis 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.

Ingredients
Serves:
8
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Instructions
  1. Butter a 9 inch ceramic tart pan
  2. In a medium bowl, whisk together eggs, honey, 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 pears in a circle on the bottom of tart pan, then pour mixture over pears
  6. Bake at 325°F for 45-55 minutes, until clafoutis is set in the center and top is golden
  7. Cool and serve

“As the clafoutis 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.

Here are some of my other healthy dessert recipes:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

52 responses to “Pear Clafoutis”

  1. I made this recipe with organic canned coconut milk and organic coconut palm syrup (instead of heavy cream and honey). I had never made a custard before, so I just winged it!
    I made it for Christmas dessert for 3 of us and ate the leftovers for breakfast (I couldn’t resist!). I love how healthy it is and that it’s low glycemic (how I made it). Thank you!

  2. Made this tonight and it was utterly fabulous. Have been making clafoutis for years but not with 1/2 heavy cream and butter combination. OMG just perfect. Used jarred pear halves (3 pears total) because my fresh pears weren’t ripe yet and it was still fabulous. Used a splash of almond and brandy extracts as well. Thanks so much for all your terrific food and ideas.

  3. I am confused, no one else said anything, what’s wrong with me? In intructions it says “berries will be surrounded” and I can’t find any berries in ingredients so, I won’t make it

    • Beth, that’s a quote describing a clafoutis, not part of the method for this recipe. There is no mention of berries in this one in the ingredients or instructions :-)

    • Do you mean the quote by the chef at the end? That doesn’t look like it is part of the instructions, just a quote about how a clafoutis (that usually has berries) cooks.

  4. I made this two nights ago for breaking the Yom Kippur fast. It was a totally spontaneous decision…I don’t like to make a recipe the first time for guests, but this just sounded yummy as I was flipping through your cookbook that my husband bought for me. I made this with four Gala apples, and used a 9″ cake pan rather than tart pan, but otherwise followed the recipe exactly. I used Ceylon cinnamon rather than Vietnamese because I wanted a more subtle cinnamon flavor. Anyway, this cake was the surprise hit of the evening! Everyone LOVED it. A definite keeper and repeater in this house!

  5. Very nice!! Made this today using my surplus blueberries. Delicious. I had previously tried using a Clafoutis recipe subsituting gluten free flour for the regular flour called for in the recipe. It was edible but did have the custardy quality that this does. Thanks for a great recipe!

  6. Sorry to be the voice of dissent, but this was an EPIC fail for me. First off, my tart pan has a removable bottom, so the first time I assembled this, the batter immediately leaked everywhere. Cleaned up, transferred the pears to a new pan, made a new batter, and popped it in the oven. But this time, the batter never solidified. It was like the butter never got absorbed and just boiled separately, while the rest of the batter was just a grainy mess. Yes, I use the brand of almond flour you recommend. Not sure what happened…. but this is all going in the trash.

  7. Just made this tonight. Fantastic in appearance, texture and flavor. I served it with a dollop of whipped cream and regretted I did not have salty caramel on hand to give it just a touch of depth. Thank you so much for your site!

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