If you like the delicate taste of pears and the gooeyness of a thick custard, keep reading!
I came across this recipe a while ago and I’ve always wanted to give it a try. Well, I finally did. And it was so good, it was like heaven on a plate!
So here it is.
Pear Clafouti
1 tablespoon unsalted butter, at room temperature
3 extra-large eggs, at room temperature
1/3 cup, plus 1 tablespoon granulated sugar
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners’ sugar
Creme fraiche
Preheat the oven to 375 degrees F.
Butter a 10 x 1 1/2-inch round tart baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
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 pear brandy. 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, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar, and creme fraiche.
Note: I only used 2 large eggs and the zest of 1 large lemon. Turned out great!
– foodnetwork.com, Pear Clafouti Recipe by Ina Garten
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