Pear Clafouti Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
• Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
• Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
• Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
• 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.
• Pour batter over the pears in the baking dish.
• 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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
• Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
• For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10" round 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 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.

Steps:

• Preheat the oven to 400°F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
• In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.

Steps:

• Butter a 10 inch deep dish pie pan (1 quart capacity).
• In a bowl, toss the pears with the lemon juice.
• Spread pears evenly in pie pan.
• In a blender, grind 1/2 cup of the almonds until finely ground.
• Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
• Blend mixture until smooth.
• In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
• Stir in the milk mixture, until the batter is well combined.
• Pour the batter over the pears.
• Drizzle the remaining 2 tablespoons of butter over the batter.
• Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
• Bake at 400 degrees for 40 minutes or until golden brown.
• Let cool on a rack for 15 minutes.
• Serve warm.

Steps:

• Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
• Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
• Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch cake pan, and dust with sugar.
• Place butter in a large pan over medium heat. When it turns golden brown, add as many pears as will fit in one layer. Saute pears for about two minutes per side, just to soften them. Remove and set aside. Repeat with more butter and the rest of the pears if necessary.
• Lay fruit around bottom of sugared cake pan in concentric circles, covering entire bottom.
• In a mixing bowl, beat eggs and the 1/4 cup of sugar. Sift in the flour and blend well. Beat in the baking powder, liqueur, milk and melted butter. Pour over fruit.
• Place clafoutis in oven, and cook for 30 minutes. Let cool to room temperature before slicing and serving, perhaps with a fruit puree of your choice.

Steps:

• In a shallow dish, place pears and pour cider over top, coating well, Allow to marinate for about 30 minutes, stirring occasionally,.
• Meanwhile, preheat oven to 400°F Butter a 10-inch round porcelain baking dish and sprinkle with 2 teaspoons vanilla sugar.
• In a medium bowl, place eggs and remaining 1/2 cup vanilla sugar. Beat with whisk or mixer for 2 minutes until smooth; add flour, salt, ginger, and crème frâiche .
• Drain pears, reserving liquid. Add reserved liquid to egg mixture.
• Arrange marinated pear halves in bottom of baking dish and pour egg mixture over top.
• Bake in center of oven until golden, about 30 minutes.
• Before serving, sprinkle with coarse sugar. Cut into slices and garnish each piece with a sprig of rosemary.

Steps:

• Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears.
• Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.

Steps:

• Heat oven to 400 degrees. Generously butter a 12-inch-round gratin dish; set aside. Peel pears, cut in half lengthwise, and, using a melon baller, remove core. Slice pears into 1/4-inch-thick slices crosswise, and arrange pear halves in the bottom of prepared gratin dish. Set aside.
• In a food processor, combine the eggs, 1 cup cream, flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pour the batter around the pears, and sprinkle the top with raisins.
• Bake until the top begins to set, about 12 minutes. Sprinkle with light-brown sugar; continue to bake until clafouti is set and golden brown on top, about 8 minutes. Whip remaining 3/4 cup cream to soft peaks. Remove clafouti from oven; serve immediately with whipped cream sprinkled with more brown sugar, if desired.

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

Steps:

• Preheat oven to 450°F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350°F.
• Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.

Steps:

• Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
• Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
• Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.

Steps:

• Preheat oven to 375. Butter a 9 inch glass pie plate.
• In a medium bowl, whisk together eggs and sugar till lightly colored.
• Whisk in the flour and half and half. Stir in the melted butter.
• Pour the mixture into the prepared pie plate.
• Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
• If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
• Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
• Cool slightly and serve.
• (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).

Steps:

• Heat oven to 350°F.
• Butter 9-inch pie plate; sprinkle with 1 Tbsp. sugar.
• Blend remaining sugar and all other remaining ingredients except pears in blender until well blended. Pour half into prepared pie plate. Arrange pears over batter in dish; cover with remaining batter.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Serve warm.