My mom and brother were in France last week, so I made a clafoutis. It makes perfect sense… I was pretending that we were there too! 😉 Clafoutis was always one of my mom’s favorite desserts to make for dinner parties. It is simple, elegant, and delicious. Absolutely wonderful with pears too!
This recipe was adapted from Barefoot in Paris by Ina Garten, via Loretta @ Safari of the Mind and Food Network.com. I used Cuarenta y Tres (a Spanish citrus and vanilla liqueur) instead of Poire William. I substituted large for extra-large eggs, omitted the creme fraiche garnish, and used the zest of one lemon. I also modified the baking time to fit my deeper pan. Next time I would bake it in a wider, more shallow pan so that the pears were visible in the finished product. Lovely!
Yield: Serves 8
Total Time: about 1 hour
- 1 T unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar, separated
- 3 large eggs, at room temperature
- 6 T all-purpose flour
- 1 1/2 cups heavy cream
- 2 tsp pure vanilla extract
- 1 teaspoon grated lemon zest (from 1 lemon)
- 1/4 teaspoon coarse salt
- 2 T pear brandy (such as Poire William) or citrus-vanilla liqueur (such as Cuarenta y Tres)
- 2 to 3 firm but ripe Bartlett pears
- Confectioners’ sugar, for garnish
- creme fraiche, for garnish, optional
- Preheat the oven to 375 degrees F, preferably on convection.
- Butter a 10 x 3-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. (I used a 9 x 3-inch pan.)
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and liqueur. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears.
- Arrange the slices in a single layer, slightly fanned out, in the baking dish.
- Pour the batter over the pears and bake until the top is golden brown and the custard is firm, about 35 to 45 minutes.
- Serve warm or at room temperature, sprinkled with confectioners’ sugar, and creme fraiche, if desired.
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