Pear Clafoutis is one of my favorite desserts to make for dinner parties because you can prep it beforehand and pop it in the oven while your guests are enjoying the main course. The caramelized pears paired with a custard-like base makes it a cozy dessert. Just make sure to pair it with some whipped cream, vanilla ice cream, or maple miso caramel if you're feeling it!
If you're looking to switch things up, an Earl Grey Raspberry Clafoutis , this Plum Clafoutis, or this Rhubarb Clafoutis is another delicious twist on this French classic dessert.
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Notes on Ingredients
*see full list of ingredients and quantities in recipe card.
- Pears: Bosc pears hold up well to baking and offer a slightly firmer texture, while Bartlett pears bring a juicier, sweeter flavor. Either works well for this recipe.
- Brandy or Cognac: Adding brandy or cognac enhances the richness of the pears, but you can skip this if you prefer an alcohol-free version. You can also use poire Williams if you can find it, which is a type of brandy made by distilling fermented pear juice.
To prep your pears, slice in half, remove the core with a spoon, then slice into ¼ inch pieces.
How to Make this Pear Clafoutis
- Preheat your oven to 400°F (204°C).
2. Prep the pears: Sauté the sliced pears in 2 tablespoon of butter over medium heat until soft and lightly browned, about 10 minutes. Add 1 tablespoon of sugar and sauté for an additional 3 minutes. Add ¼ cup of brandy and flambé or let the liquid reduce until the alcohol evaporates (about 2-3 minutes). Let the pears cool while you prep the other ingredients.
3. Mix the dry and wet ingredients: In a medium-sized mixing bowl, whisk together the flour and sugar until well combined. Create a well in the center for the wet ingredients. In another mixing bowl, whisk the eggs, heavy cream, vanilla extract, and a pinch of salt until smooth. Gradually pour this mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow the flavors to meld.
4. Assemble the clafoutis: Butter a 9-inch round baking dish. Scatter the cooked pears evenly in the dish. Pour the rested batter over the pears.
5. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.
6. Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature. Dust with some powdered sugar. Serve with whipped cream or vanilla ice cream if desired (highly recommended!)
Storage
Store any leftover clafoutis in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or enjoy it cold. You can also quickly microwave it as well.
Other Helpful Tips
- Serve Warm or Cold: Clafoutis is best served slightly warm, but it's just as great at room temperature or even chilled the next day. Dust it with powdered sugar just before serving for a final touch of sweetness.
- Let the Batter Rest: Letting the batter rest for 20 minutes before baking allows the flavors to meld and gives the flour time to hydrate and for the gluten to relax, ensuring a tender texture.
- Don't Overcook: Keep an eye on the clafoutis while it bakes. You want it to be golden and puffed but still slightly soft in the center-overcooking can cause it to become too firm.
- Serve with heavy cream, vanilla ice cream and/or some maple miso caramel from these maple miso pear tarts.
Did you try this recipe?
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Thanks so much!
Isabelle
Pear Clafoutis
Equipment
- 9 inch baking pan
- large pan
- small fine mesh strainer for dusting confectionar's sugar
Ingredients
- 3-4 pears I used Bosc, but you can use Bartletts too, cut in slices
- 2 tablespoon butter
- ¼ cup brandy
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch salt
- Butter for the pan
- Confectioner's sugar optional, for dusting
- whipped cream or vanilla ice cream optional but recommended!
Instructions
- Preheat your oven to 400°F (204°C).
- Prep the pears: Sauté the sliced pears in 2 tablespoon of butter over medium heat until soft and lightly browned, about 10 minutes. Add 1 tablespoon of sugar and sauté for an additional 3 minutes. Add ¼ cup of brandy and flambé or let the liquid reduce until the alcohol evaporates (about 2-3 minutes). Let the pears cool while you prep the other ingredients.
- Mix the dry and wet ingredients: In a medium-sized mixing bowl, whisk together the flour and sugar until well combined. Create a well in the center for the wet ingredients. In another mixing bowl, whisk the eggs, vanilla extract, heavy cream, and a pinch of salt until smooth. Gradually pour this mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow the flavors to meld.
- Assemble the clafoutis: Butter a 9-inch round baking dish. Scatter the cooked pears evenly in the dish. Pour the rested batter over the pears.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.
- Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature. Dust with some powdered sugar. Serve with whipped cream or vanilla ice cream if desired (highly recommended!)
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Newel Tasting Table says
[I am the author of this recipe]
Made this for a dinner for a group of girlfriends and they all loved it. Making the miso caramel and whipped cream really added to it!