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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4.6 112
I made the clafoutis with half and half instead of heavy cream. It was incredible, very light and fresh tasting. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is NOT a "Clafouti" (or a "Clafoutis") it is a "Flaugnarde". A Clafoutis is only made with cherries -- by definition. item not reviewed by moderator and published
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 :-)! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Two words: AWESOME RECIPE Fussy husband loved this dessert. So simple, so good !!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published

This recipe is featured in:

Fall Entertaining Guide