Total Time
1hr
Prep 25 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  3. Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
  5. Set aside for 10 minutes.
  6. Meanwhile, peel, quarter, core, and slice the pears.
  7. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
  8. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
  9. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Reviews

(1)
Most Helpful

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.

mamadelogan August 25, 2008

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