Recipe courtesy of Gourmet Magazine

Almond Pear Clafouti

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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4 firm-ripe pears, peeled, cored, and sliced

2 tablespoons fresh lemon juice

3/4 cup sliced blanched almonds

3/4 cup milk

1 stick (1/2 cup) unsalted butter, melted and cooled

3 large eggs, beaten lightly

1/2 teaspoon vanilla

1/2 teaspoon almond extract (preferably pure)

3/4 cup self-rising cake flour

1/2 cup plus 2 tablespoons sugar


  1. Preheat the oven to 400 degrees F. Butter a 10 by 2-inch round (1-quart capacity) baking dish. In the dish, toss the pears gently with the lemon juice and spread them out evenly.
  2. In a blender finely grind 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth.
  3. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until golden brown. Let it cool on a rack for 15 minutes. Serve the clafouti warm.
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