Pear Clafouti

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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.

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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!!

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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....

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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.

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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.

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I fixed this the other day and everyone loved it. Thanks for the easy recipe.

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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.

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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.

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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!

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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.