Cranberry Pear Clafouti Recipes

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PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup 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 pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch 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 in the bowl of an electric mixer fitted with the paddle attachment 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.

PEAR CLAFOUTIS



Pear Clafoutis image

If you don't want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It's a very easy dessert, yet it's always impressive.

Provided by Martha Rose Shulman

Categories     cakes, pies and tarts, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons pear eau-de-vie or liqueur (optional)
2 tablespoons mild-flavored honey, like clover
2 pounds ripe but firm pears, like Bartlett or Comice
3 large eggs
1 vanilla bean, scraped
1/3 cup sugar
2/3 cup sifted unbleached white flour
1/2 cup plain yogurt
1/2 cup milk
Pinch of salt

Steps:

  • Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
  • Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
  • In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
  • Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams

PEAR CLAFOUTIS



Pear Clafoutis image

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 8

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  • Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
  • Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  • Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

CRANBERRY CLAFOUTI



Cranberry Clafouti image

This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature, for dish
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
Confectioners' sugar, for garnish

Steps:

  • Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.
  • Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
  • Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.

PEAR CLAFOUTI



Pear Clafouti image

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

Provided by Rita Spangler

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 12

1 tablespoon softened butter
2 ripe pears - peeled, cored, and sliced, or more to taste
3 eggs
¾ cup white sugar
1 ½ cups heavy whipping cream
½ cup all-purpose flour
2 tablespoons kirsch (cherry brandy)
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
1 teaspoon ground cardamom
¼ teaspoon salt
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
  • 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.
  • Pour batter over the pears in the baking dish.
  • 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.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 34.8 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 11.8 g, Sodium 126.9 mg, Sugar 25 g

CRANBERRY PEAR CLAFOUTI



Cranberry Pear Clafouti image

A very pleasant breakfast treat, from Morning Glories by Donna Leahy. Simple, with lovely flavor. This fruit combination is quite nice, but other fruits you have on hand would work as well.

Provided by pattikay in L.A.

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 eggs
1/3 cup sugar
3 tablespoons flour
2/3 cup half-and-half
3 tablespoons butter, melted
3 -4 pears, peeled and cored
1/2 cup cranberries
sugar, for dusting (optional)
cinnamon, for dusting (optional)

Steps:

  • Preheat oven to 375. Butter a 9 inch glass pie plate.
  • In a medium bowl, whisk together eggs and sugar till lightly colored.
  • Whisk in the flour and half and half. Stir in the melted butter.
  • Pour the mixture into the prepared pie plate.
  • Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
  • If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
  • Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
  • Cool slightly and serve.
  • (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).

Nutrition Facts : Calories 329, Fat 16, SaturatedFat 9.2, Cholesterol 143.6, Sodium 114.5, Carbohydrate 43.8, Fiber 4.6, Sugar 29.6, Protein 5.5

CRANBERRY CLAFOUTIS



Cranberry Clafoutis image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

3 large eggs plus 3 egg yolks
1 cup turbinado sugar
2 cups half-and-half
1/2 cup all-purpose flour
3 tablespoons Grand Marnier or other orange-flavored brandy
1 1/2 teaspoons vanilla extract
Pinch of salt
Unsalted butter, for the baking dish
2 1/2 cups fresh or frozen cranberries, halved
Confectioners' sugar, for dusting

Steps:

  • Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
  • Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
  • Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

ROASTED PEAR AND CINNAMON CLAFOUTI



Roasted Pear and Cinnamon Clafouti image

Provided by Jayne Cohen

Categories     Cake     Fruit     Dessert     Bake     Pear     Winter     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 large Bosc pears, peeled, cored, quartered
1/4 cup pure maple syrup
3 large eggs
1 1/3 cups half and half
3/4 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 cup plus 1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
Pinch of salt

Steps:

  • Preheat oven to 450°F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350°F.
  • Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.

PEAR AND DRIED CHERRY CLAFOUTI



Pear and Dried Cherry Clafouti image

This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 10

Unsalted butter, for baking dish
1/4 cup all-purpose flour, plus more for dusting
1/2 cup dried cherries
1 large Anjou pear, peeled, halved lengthwise, and cored
3/4 cup whole milk
3/4 cup heavy cream
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
  • Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
  • Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

CRANBERRY CLAFOUTIS



Cranberry Clafoutis image

Provided by Mark Bittman

Categories     dinner, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 tablespoon butter (for greasing pan)
1 cup sugar
2 eggs
1 cup flour
1 cup half-and-half or whole milk
Pinch salt
2 cups cranberries
Scant cup walnuts
Confectioners' sugar

Steps:

  • Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
  • Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
  • Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
  • Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 39 grams, TransFat 0 grams

CRANBERRY CLAFOUTI



Cranberry Clafouti image

Categories     Bake     Cranberry

Yield makes 4 servings

Number Of Ingredients 9

Butter for the dish
1/2 cup sugar
1 egg
1/2 cup all-purpose flour
1/2 cup half-and-half or whole milk
Pinch of salt
1 cup cranberries
1/2 cup walnuts
Confectioners' sugar

Steps:

  • Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
  • Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
  • Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
  • Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it and serve warm or at room temperature.

CRANBERRY CLAFOUTI



Cranberry Clafouti image

Make and share this Cranberry Clafouti recipe from Food.com.

Provided by Boomette

Categories     Fruit

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups cranberries (fresh or frozen)
3/4 cup sugar (1/4 cup plus 1/2 cup)
1/2 cup whipping cream
1/2 cup dry breadcrumbs
1 cup ground almonds
2 eggs
1 teaspoon lime zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup apricot jam, heated

Steps:

  • Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
  • In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
  • Serve clafoutis warm, brushed with apricot jam.

Nutrition Facts : Calories 413.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 89.2, Sodium 109.6, Carbohydrate 61, Fiber 5.5, Sugar 40.6, Protein 7.5

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #breakfast     #fruit     #french     #european     #dietary     #low-sodium     #low-in-something     #brunch

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