Pear Clafouti

Total Time:
1 hr
25 min
35 min

8 servings

  • 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

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.

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    I made the clafoutis with half and half instead of heavy cream. It was incredible, very light and fresh tasting.
    Really light, fluffy and not too sweet. I used 3 medium pears, but I would probably use one more next time. I also used 3 large (not extra large) eggs, and a pie pan. Yum!
    This is NOT a "Clafouti" (or a "Clafoutis") it is a "Flaugnarde". A Clafoutis is only made with cherries -- by definition.
    Another winner from Ina...served a French themed dinner party on Sunday and this was the dessert...I followed the recipe except used whole milk instead of cream and cognac + liquid from the canned pears instead of the pear brandy. Oh yes, and I used canned pears. It was as wonderful to eat as it was beautiful to look at. Thanks Ina for once again making a family get together memorable :-)!
    My first Clafouti. Easy and elegant dessert. I used an affordable pear liqueur - Mathilde Liqueur Poire from France - and reduced the amount to 1Tbls, otherwise followed the recipe exactly. Next time will try adding ginger for a little more complexity in the flavors.
    My husband saw this episode and being from Europe, he got all excited and asked me to make it. Wow-- It was great. I went to buy the pear brandy and about fell over when I saw the price. The manager at the liquor store suggested a Pear Liqueur from France. Much cheaper and the flavor was really good. (He also told me I could use the Liqueur in Martinis!! Easy to make and the presentation is beautiful. Looks like you spent all day in the kitchen!
    Another Ina recipe my husband keeps asking me to make again. This was great! And easy. Have made it twice. Like most people I didn't have pear brandy, just a basic brandy I had on hand for cooking. First time I soaked my pears in brandy as someone else had mentioned but I soaked them for too long & probably with too much. My 1st clafouti was too over-powered by the brandy. The 2nd one turned out perfect! I just added regular brandy to the batter. I also made a fresh whipped cream with a tsp of vanilla and tsp of brandy. Wonderful!!!
    Two words: AWESOME RECIPE 
    Fussy husband loved this dessert. So simple, so good !!!!! 
    This turned out very good! I think next time, I'll add some ginger and cinnamon (as some of you suggested in the batter and some candied ginger when I plate it. Thanks, Ina - always love your/her recipes!
    Made this for a large group, all loved it, served warm. Custard was perfect. Used a Ginger Liquer and sprinkled candied ginger on top. Yum
    Luv, Luv, Luv! I made this that last night - what a hit! This is so easy and yes, fast! I used a very good gold rum and 3/4 cup half & half to the milk requirement.
    This is very easy to make and tastes good. I added a little bit cinnamon and put half cream half milk. Maybe that's why it took me longer than 35-40 mins to bake. I baked almost 55 mins. Mine doesn't look as pretty as ina's. Really need to arrange the pear better next time.
    I made a gluten-free version of this by simply substituting rice flour for wheat flour. I also used plum brandy instead of pear liquor. AMAZING!!!!!!!!! This could possibly be my most favorite dish ever. I served it with a sprinkle of cinnamon. Yum!
    Wonderful desert! Easy, simple to make, and I used Grand Marnier. Also used low fat milk because I had limited amounts of cream. Turned out great!
    Loved it! I know you're not supposed to make new recipes for dinner parties, but this one had such great reviews that I did anyway and I am glad that I did! It was delicious with a little bit of whipped cream, and it was nice to have something a little different with pears in it, since it seems like many pear dessert recipes are for some variation on crisps or poached pears. Highly recommend!
    As all the others have said, this is easy and delicious. Watch the video to see how to cut the pears. That method probably makes a better presentation than slicing them and layering them on the dish as I did. I used regular brandy and it was still excellent.
    This was an easy very delicious recipe. But of course, I love all of Ina's recipes. The only thing was that my pears were a little too crunchy. I will definitely make this again, however I will slice the pears thinner.
    Fantastic! Makes my apt smell amazing and it looks impressive and tastes expensive. You rock Ina!
    I made this for a small dinner party last night and it flopped. I followed the directions exactly except that I used regular brandy instead of the pear. I took it out of the oven at about ten minutes before the recipe said because it looked like it was plenty brown on the top. I did not want to burn it. When I tried to serve it, it was soupy and the pears were crunchy. The moral of the story is NEVER make a recipe for the first time when when you have quests coming. Practice on your family first. I want to try it again and decrease my oven temperature or perhaps or try riper pairs.
    I love all things Ina! ...It looked so easy on her show as I watched her fan out the pears and saw the batter consistency, (like pancake batter, but my end result @ 40-45 min was the pears did not cook thru. What other pears besides bartletts would work? We live @ 4500 elevation, does that alter cook time? Also, it was really puffy. I will definitely try again as i love the whole idea of clafouti and no crust!
    Definitely one of my favorite dessert I make! Just delicious! I use the Grand Marnier also.
    Super YUM! I didn't have pear brandy, so I substituted Grand Marnier. Easy, elegant, and a great way to use fall pears.
    I had a few pears and was looking to make a pear coffee cake. I came across this recipe and, since I have had success with clafouti recipes before, decided to make this one. I was not disappointed. In about an hour after coming out of the oven there is only about 1/4 left as my family inhaled it. I didn't have any brandy in the house so I used some rum raisin curacao and it was okay. I am definitely going to get some brandy for the next time I make this recipe - as there will be a next time.
    I just love, love, love this recipe. I make it any opportunity I can because it's a delicious, elegant, and easy dessert. I've even made it for a brunch gathering, which got rave reviews. I love Ina, she is the best! If you have problems finding pear brandy or don't have time to visit a specialities store, like I have had, simply soak the pears in a good brandy for about 20 minutes, then start making the batter. This has worked for me.
    Incredibly easy to make and very impressive looking for the time spent. It's not that attractive on the plate, so consider making in ramekins. I served it with vanilla ice cream instead of creme fraiche. Everyone went back for seconds.
    Wow, this recipe turned out amazing! I was a little frustrated at first because I could not find Pear Brandy anywhere that wasn't $60-100 per bottle and I'm not a brandy drinker so I didn't want to pay that much. My solution was to borrow a few tablespoons of really good brandy (Carlos from my father. It was regular, high-end brandy and I definitely think it made this dish, but didn't take away from the pear flavor at all. It was 'to die for!' as quoted my entire family. This dish is now going to be a family get-together tradition. (I also used Anjou pears and they worked amazing.
    I love this recipe, however I couldn't find a real pear brandy so I used pear schnapps instead. It still tasted good, though. I wonder if a real pear brandy would make a difference. Thanks again Ina!
    I have made this several times going right by the recipe. In case you don't have the exact ingredients, you can still make it work. Last night I had two pears, two eggs and no pear brandy. I used Brandy and Benedictine, cut back a bit on the flour and it turned out just as well as any other time. It is easy, quick and very good. Thanks Ina for another great recipe.
    Excellent dessert, and extremely easy to make. I baked it in the individual gratin dishes, but didn't have enough pears to use all batter, so I made one with blueberries. It was pretty good, but not nearly as good as the pear ones. Those were fantastic. All flavors worked perfectly together. Will definitely make it again.
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    This recipe is featured in:

    Fall Entertaining Guide