Pear Clafouti

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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.

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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.

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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.

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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.

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Easy and tastes great! I didn't have pear brandy so I used straight brandy instead, truned out great and the fam loved it.

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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.

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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.

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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.

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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

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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.