Pear Clafouti

Pear Clafouti

Rita Spangler

"A lovely custard pear dessert, fancy enough for guests and served with whipped cream it's sure to impress."
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Ingredients

1 h 25 m servings 339 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
  3. Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
  4. Pour batter over the pears in the baking dish.
  5. Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

Footnotes

  • Cook's Note:
  • Substitute pear brandy for the kirsch if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

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Great pear custard dessert. I covered the bottom of the dish in the batter and placed in the oven for 10 minutes. This added a firmer bottom to the calfloutis. I make may fruit variations

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