Pear Clafoutis Recipes

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PEAR CLAFOUTIS

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 8

Number Of Ingredients 12



Pear Clafoutis image

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.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

PEAR CLAFOUTI

Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea, or dinner, and suited to a wide variety of fruits. This is an Ina Garten (Barefoot Contessa) recipe that I'm putting here for safekeeping.

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13



Pear Clafouti image

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.

Nutrition Facts : Calories 284.6, Fat 20.2, SaturatedFat 11.9, Cholesterol 157, Sodium 120.9, Carbohydrate 22.2, Fiber 1.5, Sugar 14.3, Protein 4.4

1 tablespoon unsalted butter, at room temperature
1/3 cup granulated sugar, plus
1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 tablespoons pear brandy
2 -3 firm but ripe bartlett pears
confectioners' sugar
creme fraiche

CHERRY CLAFOUTIS

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 8



Cherry Clafoutis image

Steps:

  • Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
  • Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
  • Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

2 tablespoons unsalted butter, thinly sliced, plus more for the dish
1 pound (2 cups) fresh cherries, pitted (or one 10-ounce bag frozen cherries, thawed and patted dry)
3 large eggs
1 1/4 cups half-and-half
1/2 cup 4% cottage cheese
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
Confectioners' sugar, for dusting

PEAR CLAFOUTI

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12



Pear Clafouti image

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch 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 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.

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
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

PEAR CLAFOUTI

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

Provided by Rita Spangler

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 12



Pear Clafouti image

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.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 34.8 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 11.8 g, Sodium 126.9 mg, Sugar 25 g

1 tablespoon softened butter
2 ripe pears - peeled, cored, and sliced, or more to taste
3 eggs
¾ cup white sugar
1 ½ cups heavy whipping cream
½ cup all-purpose flour
2 tablespoons kirsch (cherry brandy)
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
1 teaspoon ground cardamom
¼ teaspoon salt
2 tablespoons confectioners' sugar

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

I'd never heard of this dessert until I ate it in a small hotel at the foot of the French Pyrenees. I came back home and was able to find this recipe on the internet-- I believe a French cuisine website, but the name escapes me. Quick, easy, and yummy, too. Preparation time includes resting time.

Provided by FlemishMinx

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8



Apple or Pear Clafouti (An Easy French Dessert) image

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.

Nutrition Facts : Calories 673.6, Fat 19.5, SaturatedFat 10.7, Cholesterol 179.2, Sodium 156.3, Carbohydrate 116.9, Fiber 9.2, Sugar 61.9, Protein 11.9

8 ounces plain flour
4 ounces sugar
1 teaspoon baking powder
3 eggs
3 tablespoons milk
1 teaspoon vanilla extract
2 1/2 ounces unsalted butter, melted
2 lbs apples or 2 lbs pears, peeled seeded, and chopped

PEAR CLAFOUTIS

There's really only one fair way to share a single juicy and delicious pear. Slice it up and bake it on top of this easy clafoutis!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 8 servings

Number Of Ingredients 9



Pear Clafoutis image

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.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

1 tsp. butter, softened
1/2 cup sugar, divided
1/2 cup milk
1/2 cup sour cream
3 eggs
1 tsp. vanilla
dash salt
3/4 cup flour
1 large fresh pear, thinly sliced

ALMOND PEAR CLAFOUTI

Categories     Blender     Dairy     Dessert     Bake     Pear     Almond     Fall     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 11



Almond Pear Clafouti image

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.

4 firm-ripe pears, peeled, cored, and sliced
2 tablespoons fresh lemon juice
3/4 cup sliced blanched almonds
3/4 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled
3 large eggs, beaten lightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract (preferably pure)*
3/4 cup self-rising cake flour
1/2 cup plus 2 tablespoons sugar
*Pure almond extract is available at specialty foods shops.

PEAR CLAFOUTIS

If you don't want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It's a very easy dessert, yet it's always impressive.

Provided by Martha Rose Shulman

Categories     cakes, pies and tarts, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10



Pear Clafoutis image

Steps:

  • Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
  • Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
  • In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
  • Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams

2 tablespoons pear eau-de-vie or liqueur (optional)
2 tablespoons mild-flavored honey, like clover
2 pounds ripe but firm pears, like Bartlett or Comice
3 large eggs
1 vanilla bean, scraped
1/3 cup sugar
2/3 cup sifted unbleached white flour
1/2 cup plain yogurt
1/2 cup milk
Pinch of salt

PEAR & HAZELNUT CLAFOUTIS

Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm - and don't forget the cream or crème fraîche

Provided by Diana Henry

Categories     Dessert

Time 45m

Number Of Ingredients 10



Pear & hazelnut clafoutis image

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.

Nutrition Facts : Calories 422 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

45g blanched hazelnuts , toasted
30g plain flour
4 medium eggs , plus 2 egg yolks
150g caster sugar
200ml milk
300ml double cream
2 tsp vanilla extract
2-3 perfectly ripe pears
25g blanched hazelnuts
icing sugar , to serve

PEAR CLAFOUTIS

Provided by Anne Boulard

Categories     Dairy     Egg     Dessert     Bake     Pear     Bon Appétit

Yield Serves 6

Number Of Ingredients 10



Pear Clafoutis image

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.

4 large eggs
1/2 cup sugar
Pinch of salt
1/3 cup all purpose flour
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 large pears, peeled, cored, sliced
Powdered sugar

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From thepioneerwoman.com


ABOUT CLAFOUTIS | IFOOD.TV
Many food experts believe that clafoutis is a cross between pancake and custard. History of Clafoutis Clafoutis originated in the Limousin region of France. It is believed that thiswas a popular dessert in 19th century. Ingredients Prescribed by Clafoutis Recipe The traditional recipe calls for the usage of cherries. These cherries are arranged in a pit. These pits emanate …
From ifood.tv


CLAFOUTIS: THE LAZY SUMMER CUSTARD YOU CAN MAKE ON A WHIM ...
Clafoutis is a baked custard with fruit, which sounds super boring when you read that in your head. But it’s not, I swear. It’s thrilling! It’s …
From bonappetit.com


PEAR CLAFOUTIS - FOOD WISHES - YOUTUBE
Learn how to make a Pear Clafoutis recipe! This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pe...
From youtube.com


WINTER PEAR CLAFOUTI FROM FOOD DAY CANADA
Winter Pear Clafouti. Home » Cheese, Dairy & Eggs » Winter Pear Clafouti. Canada’s great pear crop lasts, with proper storage, till mid-winter. For this dish we like the rough-skinned Bosc. It’s a simple, egg-rich dessert so easy that even youthful bakers can whip it up. 2 tsps (10 m L) unsalted butter; 1/3 cup (75 mL) + 1 tbsp (15 mL) granulated sugar; 3 – 4 large Bosc pears, …
From fooddaycanada.ca


THIS EASY PEAR CLAFOUTIS RECIPE MAKES THE PERFECT ...
I learned about clafoutis via Molly Wizenberg’s food blog, Orangette. I was immediately smitten by her storytelling, in particular this one about how she discovered clafoutis and ate it for the first time when she was 23 and working in France, shortly after graduating from college. Stories that involve France often conjure up images of romance, adventure, and …
From thetakeout.com


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