Pear Clafouti
Adapted from Ina Garten's Barefoot Contessa, this pear clafouti is alcohol-free and can be made gluten free as well.
Servings: 8 servings
Calories: 165kcal
Ingredients
- 1 tablespoon unsalted butter at room temperature I used Kerrygold
- ⅓ cup + 1tbsp granulated sugar
- 3 extra large large eggs at room temperature
- 6 tablespoon all-purpose flour
- 1-½ cups heavy cream
- 2 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoon pear juice
- 2-3 firm Bartlett (or green) pears
- Optional: powdered sugar or fresh whipped cream
Instructions
- Preheat oven to 375 degrees. Butter a 10 inch round baking dish. You could also use a large cast iron pan or a pie dish here. Sprinkle the bottom and sides with the extra tablespoon of granulated sugar.
- Beat the eggs and the ⅓ 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, salt, and pear juice. Set aside for at least 10 minutes, but up to 30 minutes is ok.
- 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. Mine took closer to 45 but I used a smaller, deep dish and had other things baking in the oven as well. Serve warm or at room temperature, sprinkled with powdered sugar or whipped cream.
Notes
- To make gluten free, sub 1:1 gluten free flour.
Nutrition
Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 109mg | Potassium: 51mg | Fiber: 1g | Sugar: 12g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg