Recipe by SusieQusie
Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea, or dinner, and suited to a wide variety of fruits. This is an Ina Garten (Barefoot Contessa) recipe that I'm putting here for safekeeping.
Top Review by mamadelogan
I love this recipe for pear clafouti. Its light enough to eat for breakfast. I sometimes use a 20oz can of pears and leave out the brandy and it works out just as well. Do not expect a sweet dessert when making this, its meant to be light. Thanks for posting, I love Inas simple but elegant recipes.
- 1 tablespoon unsalted butter, at room temperature
- 1⁄3 cup granulated sugar, plus
- 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1 1⁄2 cups heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest
- 1⁄4 teaspoon salt
- 2 tablespoons pear brandy
- 2 -3 firm but ripe bartlett pears
- confectioners' sugar
- creme fraiche
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
- Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears.
- Arrange the slices in a single layer, slightly fanned out, in the baking dish.
- Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
- Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.