Pear Clafouti

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions

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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Fantastic! Makes my apt smell amazing and it looks impressive and tastes expensive. You rock Ina! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Definitely one of my favorite dessert I make! Just delicious! I use the Grand Marnier also. item not reviewed by moderator and published
Super YUM! I didn't have pear brandy, so I substituted Grand Marnier. Easy, elegant, and a great way to use fall pears. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
EXCELLENT AND DELICATE. I USED PEARS AND BLUEBERRIES AND IT WAS GORGEOUS. THIS IS NOT A SWEET DESSERT, BUT ADDING SOME SWEETENED WHIPPED CREAM ADDS THE PERFECT TOUCH. EASY TO DO , WITH BEAUTIFUL RESULTS IN PRESENTATION AND TASTE. item not reviewed by moderator and published
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. item not reviewed by moderator and published
One of the best desserts I've ever made! Simply delicious! I made mine with fuji apples. item not reviewed by moderator and published
It was so yummy and easy to make... I used regular brandy though, and it worked! Make sure the oven is preheated well before baking. I love Ina she's the best! item not reviewed by moderator and published
This was delicious!! A lot of Ina's recipes will call for a couple of tablespoons of cognac, calvados (apple brandy, or in this case, pear brandy. I did not have pear brandy, so I used Cognac and it was absolutely amazing. In following Ina's recipes, I have learned that they will still come out fabulous if you don't use the specific "spirit" instructed. There is absolutely no reason for anyone to search high and low (or spend $75?! for a bottle of pear brandy. Something in your liquor cabinet is bound to taste just as great!! I also added cinnamon as suggested by prior reviewers, and I wouldn't do it any other way!! item not reviewed by moderator and published
Wonderful!!! My husband LOVED it! I topped with whipped cream instead of cream fraiche. So good! Great for dessert, brunch or a snack. Easy to make. item not reviewed by moderator and published
My family loved it! I had to bake it in my broiler since my main oven in non-operational and it still turned out good. I also like the idea that you can use the same technique and substitute peaches, nectarines or apples; while adding blueberries, raspberries or blackberries for some added color and pizzaz. item not reviewed by moderator and published
Excellent; I substituted fresh peaches for the pears and used peachtree schnapps rather than brandy. It came out beautifully especially from someone who usually shies away from baking/ desert. item not reviewed by moderator and published
This turned out very well, although after reading a couple past reviews about it being a bit bland I added nutmeg, cinnamon, more granulated sugar, and a bit of fresh squeezed lemon juice. The consistency was perfect!! Everyone at the table cleared their plates! I served it with vanilla ice cream. Also, if you don't have PEAR BRANDY- I used COGNAC as a substitute and it worked great. item not reviewed by moderator and published
I don't "do" desserts, but this was so simple and delicious that I volunteer to bring dessert! I have 2 standbys, this and Ina's frozen berries with hot white chocolate sauce. Both are to die for!! item not reviewed by moderator and published
This recipe is amazing, I was making another clafouti recipe that didn't even compare. First, for the person that ended with scrambled eggs, its not the recipe its the perils of making a custard. Your oven was either too hot and it overcooked or it cooked too long, remember ovens vary sooo much in temp. and unless you have an oven therm. in your oven making sure you have the right temp. recipes as delicate as this can always spell disaster. Secondly, as far as flavor goes, remember this is a simple french recipe that is all about highlighting the freshest ripest fruit, and is classically made with cherries. It is snot an american custard heavy with sugar and spices. ANd the french do love their alcohol in their desserts. Made with the ripest fruit and accepting it for what it is, a simple custard with fruit......enjoy....personally i use alil less flour.... item not reviewed by moderator and published
This was made by a personal chef we engaged for a dinner party last night (who revealed his source for the recipe), and it was fantastic. He served it with home-made vanilla gelato. I saved half of my very large portion and ate, cold, straight from the fridge this morning for breakfast. My only quibble is with the title. A Clafouti is made only with cherries (traditionally unpitted!) -- making with any other fruit renders it a Flaugnarde (slight changes to that spelling also abound). item not reviewed by moderator and published
This recipe is simple to make and is very tasty. I have made two versions, the actual pear version as well as an apple version. I didnt have the pear brandy so I used regular Brandy instead; I left it out entirely in the apple and it was AMAZING!! I actually like it better than the pear. The pears may have been a bit overripe (they had very little flavor), but the apples were tart and juicy and perfect. I left off the whipped cream and ate it straight up. Very good, will definately make this again. item not reviewed by moderator and published
I fixed this the other day and everyone loved it. Thanks for the easy recipe. item not reviewed by moderator and published
I made the pear clafouti and it turned out so delicious!! The best part is how easy it is to make this!! I've also tried the same recipe using pineapples instead of pears and the flavor was very good and totally different due to the acidity of pineapples. A friend said it kinda reminded him of the taste of key lime pie! Total bake time for me was exactly 45 mins on the convection oven. item not reviewed by moderator and published
I made this with mixed berries and I thought it was just OK. I can't imagine that making it with pears would be any better. item not reviewed by moderator and published
This recipe is rich with its creamy custard and wonderfully dramatic when it comes out of the oven, all puffed up and golden. I have also halved this recipe, which works to give me the clafouti fix I need without leaving so much left over as temptation. I have been known to eat half a pan at a time! I didn't have the pear brandy, either, so used some rum I had on hand; it was terrific! item not reviewed by moderator and published
Followed the instructions, turned out awsome, for sure I'm going to make it again. I like the most the caramelized part on the bottom of the pan. item not reviewed by moderator and published
I have made this dessert many times over. It is quick to whip and and a real crowd pleaser. When serving, I also make homemade whip cream and have side of blueberries for color. Everyone loves it and my family will even eat it for breakfast the next morning. As a shortcut, I often keep pears in my outside refrigerator. Take them out 2 days before baking to ripen. item not reviewed by moderator and published
I will confess that I didn't have pear brandy and substituted Cointreau. I've never used pear brandy, so if it's very intense, then that's what was wrong. Also, I used 1 c of fat-free half and half plus 1/2 c cream. But I'm not criticizing the richness (how can others call it light when there's so much cream?), but rather the intensity of the flavors. It was very bland, although quite pleasant. I'd prefer more intensity of flavor. How about some spices (why not cinnamon & nutmeg?) More lemon. More sugar (it's hardly sweet and I like light desserts). On top, I used slow churned 1/2 fat vanilla ice cream, which was great. It had more flavor than the dessert underneath. item not reviewed by moderator and published
I made this with apples and used cinnamon sugar for my dish. I also used apple brandy and dusted a little cinnamon on top. It turned out great thanks for another great recipe. item not reviewed by moderator and published
I thought this was a very good dessert. It's heavy with all that creamy custard plus serving it with cream, but it makes for a nice, "warm and fuzzy" winter dessert. My pears were perfect in terms of ripeness, which I think is the hardest part of this recipe since pears can be so "hit or miss" with ripeness. I used D'Anjou's which were a bit juicier so my custard was probably a bit more wet than supposed to be, but all in all - good dessert. item not reviewed by moderator and published
Easy and tastes great! I didn't have pear brandy so I used straight brandy instead, truned out great and the fam loved it. item not reviewed by moderator and published
I made this today and as my title depicts, it was just ok..I am not sure what it is that it was missing but thought it was a littlle bland..I didn't want to buy the brandy for one recipe so I used Pear Nectar instead and maybe that was the problem. The custard was very nice however and I would make that again by itself. I even tried grinding come fresh cinnamon with the powdered sugar and although it helped, it still lacks something, for me..I don't think I would make this again. item not reviewed by moderator and published
Different than expected. Easy and house smells great while in oven, and custard was very tastey. Just didn't care for the liquid part on the bottom that didn't set; and would have burned if left in oven longer. But the fam loved it and wants it again. item not reviewed by moderator and published
I had made this recipe many times, and I love it! I love the custard around the soft pears. It is a beautiful dessert, and I have also made it with fresh cherries as well. It is a light dessert, and definitely a keeper. item not reviewed by moderator and published
Friday July 17 my daughter made a dinner and dessert that I had seen on your show. Salmon, a salad and your Pear Clafouti. By fair your recipes have please our whole family. But the pear clafouti made my birthday meal a special memory. By the way 3 generations of women in my family are fans of yours. Marianne Fowler-Flournoy item not reviewed by moderator and published
I was disappointed in the overall outcome of your highly touted Pear Clafouti. The custard itself is one of the best I've tasted and made but the rest of it left a little to be desired for my taste. In the future I will make the custard filling and bake it in individually prepared ramikins, cool and serve with fresh berries on top. Sorry Ina, but this was the first of your recipes (ever) that fell through the cracks. You're still the best. Thanks for keeping your show and recipes fresh, interesting and delicious. item not reviewed by moderator and published
Everything and I mean everything I have made from Ina's shows or books has always turned out good. This pear clafouti is a wonderful, light desert that went over at my dinner gathering well. However, I would like some feed back on non alcohol substitute. Thank you item not reviewed by moderator and published
I made this dessert for a dinner get together. I added some lemon zest to the sugar that I coated to the bottom of the baking dish. Everyone loved it including the 2 and 3 year old! It was great warm with Vanilla Bean ice cream. I would recommend it to anyone who likes pears. It was fantastic and all the guests wanted seconds. item not reviewed by moderator and published
Coming off the holidays with traditional cakes, pies and cookies this was a wonderfully different recipe. My family loved it. I did make a few changes with the fruit and brandy but otherwise followed the recipe as written. I used Bosc pears but I added in some bing cherries (looked the addition of color after it was baked) and used lime juice instead of the lemon zest (forgot to buy lemons). Instead of the pear brandy, I used apricot brandy (had on hand and wasn't buying anything else). All the flavors went together perfectly. (I tried the dessert before I let my family and almost ate the whole thing myself!!!) Will definitely make this again! item not reviewed by moderator and published
My dinner guests loved it. I'm not very good at desserts usually, but this one was very easy and empressive. It was difficult to find the pear brandy and it was expensive. The peach brandy was 1/4th the price. item not reviewed by moderator and published
I made this to use up a box of pears we received for Christmas. Didn't bother to peal the pears, and used plain brandy. We ate it for Sunday brunch and it is so easy and so delicious. I look forward to trying other fruit, and serving it as a desert. item not reviewed by moderator and published
I have always liked Ina's food. They always look so delicious and I have never been disappointed by her recipes. The batter smells sooooo good when I was making it. I changed a few ingredients 'cause I didn't have what the recipe called for. I substituted the pear brandy with coconut flavored rum. I put a table spoon of lemon juice after I zested the skin. It tasted just as good. I didn't quite get the dimension of the baking dish she has in the recipe. I used a regular 9-inch round pie baking dish. I agree with the previous viewer that cutting the pear was the most time consuming part of the dish. Other than that, it's all Very Good! You've gotta try it. Light and tasty! item not reviewed by moderator and published
How does a round cake pan have 3 dimensions? What's 10 by 3 by 1-1/2? item not reviewed by moderator and published
This is easy to make and comes out great. The hardest part is cutting/peeling the pears. Since pears are a subtle flavor, the real flavor will come from the pear brandy (warning: it's expensive!) and the zest. I served the dish with whipped heavy cream and added a touch of pear brandy and sugar to the whipped cream - yum! this dessert is easy to make and delicious. I will make it again! item not reviewed by moderator and published
Made this with strawberries and blueberries instead of pears and it was simply amazing. Can't wait to try it out with more fruit! item not reviewed by moderator and published
I made this for a dinner party and had to used canned pears, but it came out wonderful and was so easy! item not reviewed by moderator and published
I'd seen Ina making this a couple of times on Barefoot reruns and had always thought of clafouti as a cherry dessert, but the lightness of pears with this seemed like a good idea. Actually what most impressed me about this recipe is the method instructions from Ina - I don't have an electronic whisk so everything I do is by hand and I reaaly paid attention to the instructions to whip the eggs and sugar until light and fluffy before adding further ingredients. it made a world of difference. The batter was so light it even raised the pears off the surface of the dish and the visual effect of the finished clafouti with the pear spirals was stunning. Because of the lightness of this recipe I actually prefer this when hot/warm (while it is all still risen) but it does also taste quite delicious cold (and keeps well for several days. item not reviewed by moderator and published
I have made this recipe several times and it is always a winner! Very, very easy and the perfect dessert after your meal. item not reviewed by moderator and published
This was easy and what a great taste! The custard was delicious, the pears were sweet. Enjoyed by all! item not reviewed by moderator and published
I find this a delicous light and perfect ending to a fine dinner. item not reviewed by moderator and published
The sauce on this was really good but the pears were rubber like and the the breading was way to thick. item not reviewed by moderator and published
This one was quick and a real winner. I used apples and pears and it worked perfectly. item not reviewed by moderator and published
I followed the instructions as written. My clafouti came out as scrambled eggs with pears in it! I don't know what I did wrong. I'm a pretty decent cook and know how to follow recipe directions. I was very disappointed with this recipe. I visit this site at least once a day and have made several recipes from the recipe collection. Oh well. Live and learn. item not reviewed by moderator and published
Just fantastic. Rich and creamy yet light as well. Ina at her best. Fruit came out perfectly. item not reviewed by moderator and published
Never do I tire of preparing this for my dinner guests. I changed the recipe a little though. I eliminated the vanilla and instead of using pear brandy I used Grand Marnier, about 2 Tablespoons. I baked it for 45 minutes. Perfection! If you want a change use fresh sliced peaches. item not reviewed by moderator and published
This was one of the first cakes I've ever made from scratch and everyone LOVED it! Super easy and tastes amazing item not reviewed by moderator and published
Ina described it pretty accurately. Like a big pancake with pears in it. Except mine lacked the pancake consistency even when i baked it for an additional 20 minutes. More custardy than pancakey...but still yummy. Just didn't blow me out of the water. item not reviewed by moderator and published
I HAVE MADE CHERRY CLAFOUTI IN THE PAST & FELT ABOUT IT AS I DO ABOUT THE PEAR FLAVOR........IT LACKS IT.....NOT MUCH FLAVOR. THIS DID & DOES TASTES LIKE A DECENT CUSTARD WITH FRUIT THROWN IN. IT MAY BE AN ELEGANT DESSERT, BUT NOT VERY MEMORABLE INA, SORRY. KIND OF BORING TO ME. item not reviewed by moderator and published
This dish is simply delicious, yet light even though it is a custard. IT wowed my guests at an afternoon tea and took virtually no time at all to make. I would recommend this to anyone who likes to make upscale foods yet has limited time! item not reviewed by moderator and published
I received a box of pears as a gift. Didn't know what to do with them. Searched Food Network and found Barefoot Contessa's recipe. Her recipes are always great so I tried it. Quick, easy and delicious! Will make again! item not reviewed by moderator and published
My family loved the recipe so much, I was requested to make the same dessert the following night. I had a hard time finding pear brandy, unless I ordered the 75$ bottle online. Instead, blackberries were in season at the time, so I changed the fruit to blackberries and used a blackberry brandy. I also tried the creme fraiche on the side, but I didn't like it, so instead I used "homemade" vanilla bean icecream as a light topper. Everyone loved it. I would like to try the pears sometime, but I think I'll just use seasonal fruit and stock up on my collection of brandy. It is definately best fresh. Overnight loses it's sugary delicate texture and taste. item not reviewed by moderator and published
i make mine with cameo apples! easy to make and looks and taste like you slaved in the kichen!! my honey loves it!!! item not reviewed by moderator and published
I love Ina's recipies - this one goes down in the Ina hall of fame for me. It is easy, gorgeous to present to company, and absolutely delicious. I tried it the second time with Bosc pears and it was even better. (I find them better for baking - the other pears were a bit too crunchy). I served each slice with a dollup of creme fraiche. Thanks Ina! item not reviewed by moderator and published
I enjoyed this dish very much. I followed it to the letter (using Poire William brandy) and also topped off with the creme fraiche. Delightful! It's great after a meal or even better as a "dessert meal" following a midday Sunday dinner. item not reviewed by moderator and published
this is such a delicious and heavenly delight. it was sooooo beautiful; simply rich item not reviewed by moderator and published
This custard base recipe is light but full of delicious flavor. I would recomend just as as another did not to slice the pears to thick or they will not cook all the way through. I think i'll try two pears instead of three next time as I found two to be to much(maybe I just had big pears). I couldn't find pear brandy and it still had a wonderful flavor. This recipe is a keeper. item not reviewed by moderator and published
Very nice! It was great warm with the cool cream. I tried it with lime and orange zest and that was delicious. item not reviewed by moderator and published
I have to admit I could not find pear brandy so my account is a little off. I really wasn't impressed though. It had a descent texture but it was a little on the bland and boring side. item not reviewed by moderator and published
SO EASY TO MAKE YET IT LOOKS LIKE A VERY EXPENSIVE DESSERT. MAKES A BEAUTIFUL PRESENTATION item not reviewed by moderator and published
Fantastic! I used orange zest instead of lemon because that is what I had in my pantry. Also, I did not have the pear brandy so I just used the brandy in my cabinet...it was still delicious! item not reviewed by moderator and published
The Pear Clafouti was delicious, very flavorful and quick to fix. After reading the reviews I decided that i needed to pay attention to the lemon zest and I agree the measurement is wrong... you do need the two lemons so change the recipe to read 2 T. item not reviewed by moderator and published
this recipe is easy to make and tastes like you have spent hours. it looks good and makes a great impression on guests. we loved it. item not reviewed by moderator and published
Very easy to make and adds Parisian elegance to your table item not reviewed by moderator and published
I love cooked pears, so I really enjoyed this, but not something I would make all the time. item not reviewed by moderator and published
A snap to make and a lovely presentation; be sure your dish is adequate capacity and that pears are ripe enough. Also, there are many variations of this dish; a great way to use fruit in season. I would make again. item not reviewed by moderator and published
This recipe was fantastic - a good ten minutes before time was up, you could smell the vanilla and pear - and when it was ready, it looked gorgeous, puffed and golden. The pear slices floated to the top in baking and so you could see the slices peeping through the puffed custard. And the taste was delicious - a nice vanilla pear flavor - my husband says he prefers it to the cherry clafoutis we've made before (and loved at the time). Five stars for Ina!!! item not reviewed by moderator and published
This was a big hit with my guests. They truly enjoyed every bite! It was very light and airy. The Pear Brandy was wonderful in this recipe. Thank you Ina. item not reviewed by moderator and published
My measurement error was using 2 1/2 cups cream instead of 1 1/2! I suppose this resulted in a more "creamy" custard but it was outstanding. I also used 1 tablespoon lemon zest, not 1 teaspoon. Had to substitute Grand Marnier because I did not have pear brandy. Since preparing this wonderful desert, I found pear brandy (very pricey, by the way, but I suspect worth it). I will be doing this again very soon, using correct measurements and the pear brandy. I suspect the result will be even better than my first try. Very easy to prepare. item not reviewed by moderator and published
I just made this for the very first time, for a special birthday dinner. I used apples instead of pears, left out the pear liquor, used orange zest instead of lemon, (the zest really made the dish!) added some dark chocolate chips and served it topped with mascarpone cheese. We both agreed that it was like a desert that you would get at an expensive restaurant! I want to eventually get the pear liquor and try it exactly the way that Ina made it. item not reviewed by moderator and published
After reading some of the reviews, I added a little cinnamon and fresh grated nutmeg to the batter, did not find pear brandy so used a mix of vanilla brandy and regular brandy. The dessert is light, airy, sets up beautifully and looks great on a plate. And oh so tasty. My family loved it. item not reviewed by moderator and published
Yes, your higher elevation will affect any baking projects. Anything above 3500 feet, you must increase your baking time. Make sure that you slice your pears on the thin side and that they are actually ripe when you are making this. It will be puffy coming out of the oven but should settle down once it cools a bit. You are fighting that thinner air up there. item not reviewed by moderator and published

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Fall Entertaining Guide