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Pear Clafouti Recipe

Pear Clafouti

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 61-70 of 106

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  • on July 13, 2008

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    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.

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  • on April 16, 2008

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    I have made this recipe several times and it is always a winner! Very, very easy and the perfect dessert after your meal.

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  • on February 27, 2008

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    This was easy and what a great taste! The custard was delicious, the pears were sweet. Enjoyed by all!

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  • on February 13, 2008

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    I find this a delicous light and perfect ending to a fine dinner.

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  • on February 12, 2008

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    The sauce on this was really good but the pears were rubber like and the the breading was way to thick.

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  • on January 05, 2008

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    This one was quick and a real winner. I used apples and pears and it worked perfectly.

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  • on October 16, 2007

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    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.

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  • on September 15, 2007

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    Just fantastic. Rich and creamy yet light as well. Ina at her best. Fruit came out perfectly.

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  • on August 03, 2007

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    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.

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  • on July 16, 2007

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    This was one of the first cakes I've ever made from scratch and everyone LOVED it! Super easy and tastes amazing

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