Pear Clafoutis

I adapted this recipe from one of my favorite cookbooks:  Barefoot in Paris by Ina Garten.  I have only made a few minor adjustments to the ingredients and it comes out perfectly every time.  Ripe, aromatic pears surrounded by eggy custard is always a welcome sight at our family table.

We enjoyed this delicious dessert last night and the leftovers will be fantastic when warmed slightly and topped with a small scoop of vanilla bean ice cream tonight.  Then we’ll be on to our Kentucky Derby Day Celebration and Bourbon Peach Pie with Streusel Topping.

If you’re making this recipe or any that require peeling tender fleshed pears or peaches, you’ll want to learn about why I use an inexpensive serrated peeler. It makes the job much easier and doesn’t waste any of the ripe fruit.

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Pear Clafoutis

Jennifer from 1840 Farm

Servings: 6

Author: Jennifer from 1840 Farm

Ingredients

• 1 teaspoon butter melted
• 1 Tablespoon granulated sugar
• 4 large eggs
• 3 Tablespoons granulated sugar
• 1 Tablespoon vanilla extract
• 1/4 teaspoon sea salt
• 2 Tablespoons brandy
• 8 ounces heavy cream
• 4 ounces half and half or whole milk
• 1/2 cup All-purpose flour
• 3 firm ripe pears
• powdered sugar

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Prepare an oven proof baking dish by coating the bottom with the melted butter. I like to use a deep dish pie plate or casserole dish. Sprinkle 1 Tablespoon of granulated sugar over the melted butter. Set aside.
• In a large bowl, mix the eggs and granulated sugar until light and fluffy, approximately 3-4 minutes. You can also use a blender with delicious and airy results. I most often reach for my blender as I can blend the ingredients as I am peeling and slicing the pears. Add the vanilla, sea salt, brandy, heavy cream, and half and half and mix to blend. Add the flour and mix briefly just until smooth.
• Peel and core the ripe pears. Slice the pears and arrange the slices in a single layer in the bottom of the prepared casserole dish. Pour the batter over the sliced pears, distributing evenly. Place the baking dish on a baking sheet to catch anything that might bubble over while baking.
• Bake the clafoutis in the preheated oven for 35 to 40 minutes, until the custard is firm and golden brown. When fully baked, the center will be set and a paring knife inserted into the center will come out clean.
• Remove the clafoutis from the oven and allow to cool slightly before topping with sifted powdered sugar. Serve warm or at room temperature.

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