Pear Clafouti

Show: Barefoot ContessaEpisode: Fast and Elegant Supper

Rated: 5 stars out of 5Rate itRead users' reviews (74)

Cook Time:
35 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 0 min

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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 by 3 by 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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Comments & Reviews

recipe Pear Clafouti
Meriby Nobleboro, ME 02-07-2010
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Rich & Rewarding
Rated: 5 stars out of 5

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!Read more
recipe Pear Clafouti
Mihaela Hickory Hills, IL 02-04-2010
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Very yummy
Rated: 5 stars out of 5

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.Read more
recipe Pear Clafouti
jenny scottsdale, AZ 01-25-2010
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Quick, simple and delicious!
Rated: 5 stars out of 5

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.Read more
recipe Pear Clafouti
Sandra San Marino, CA 01-23-2010
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Pleasant, but Bland!
Rated: 3 stars out of 5

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. Read more
recipe Pear Clafouti
Mildred Stevensville, MD 01-21-2010
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Yummy
Rated: 5 stars out of 5

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.Read more
recipe Pear Clafouti
Carmen Santa Clara, CA 01-11-2010
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Nice dessert
Rated: 4 stars out of 5

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.Read more