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Pear Clafouti

Rita Spangler

"A lovely custard pear dessert, fancy enough for guests and served with whipped cream it's sure to impress."
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Ingredients

1 h 25 m servings 339 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
  3. Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
  4. Pour batter over the pears in the baking dish.
  5. Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

Footnotes

  • Cook's Note:
  • Substitute pear brandy for the kirsch if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 339 calories; 20 g fat; 34.8 g carbohydrates; 4.3 g protein; 135 mg cholesterol; 127 mg sodium. Full nutrition

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Reviews

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Great pear custard dessert. I covered the bottom of the dish in the batter and placed in the oven for 10 minutes. This added a firmer bottom to the calfloutis. I make may fruit variations

Will try this for Thanksgiving! I've been making a lot of clafoutis versions recently but haven't yet tried pear. It's been a crowd pleaser....I like my 'base' recipe(very similar) that I've bee...