Pear clafouti
A twist on the traditional clafouti made with fresh cherries, this variation uses firm but ripe pears, cut into thin wedges and tossed with a tablespoon of pear brandy.
Tools
Ingredients
Serving
to grease pan
softened butter
2
Anjou or Comice pears
pear brandy (optional)
30 g
confectioner's sugar
30 g
all-purpose flour
1/2 tsp
fine sea salt
3
large eggs
180 ml
heavy cream
1/2 tsp
pure vanilla extract
for sprinkling
granulated sugar
Step by step
Arrange an oven rack in the center of the oven and preheat the oven to 160°C. Grease a 22 cm quiche pan or pie plate with softened butter. Set aside.
Peel the pears. Halve the pears lengthwise and remove the cores with a melon baller or small spoon. Cut each half lengthwise into thin wedges. In a medium bowl, toss the pears with the pear brandy. Set aside.
In a small bowl, whisk together the confectioner’s sugar, flour, and salt.
Add the eggs, cream, and vanilla to the blender. Blend on speed 3 until completely emulsified. Add the flour mixture and blend just into the dry ingredients are incorporated, about 15 seconds.
Arrange the pears in an even layer on the bottom of the prepared quiche pan. Pour the custard mixture over top. Bake the clafouti until puffed and golden on top, about 40 minutes. The custard should not jiggle when you gently shake the pan.
Transfer to a wire rack. Sprinkle the top lightly with granulated sugar. Cool for at least 5 minutes before serving. Cut into wedges and serve with vanilla ice cream.