Pear Clafouti

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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.

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Fantastic! Makes my apt smell amazing and it looks impressive and tastes expensive. You rock Ina!

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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.

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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!

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Definitely one of my favorite dessert I make! Just delicious! I use the Grand Marnier also.

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Super YUM! I didn't have pear brandy, so I substituted Grand Marnier. Easy, elegant, and a great way to use fall pears.

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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.

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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.

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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.

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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.