Easy Pear Clafouti Recipes

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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

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

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

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)



Apple or Pear Clafouti (An Easy French Dessert) image

I'd never heard of this dessert until I ate it in a small hotel at the foot of the French Pyrenees. I came back home and was able to find this recipe on the internet-- I believe a French cuisine website, but the name escapes me. Quick, easy, and yummy, too. Preparation time includes resting time.

Provided by FlemishMinx

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces plain flour
4 ounces sugar
1 teaspoon baking powder
3 eggs
3 tablespoons milk
1 teaspoon vanilla extract
2 1/2 ounces unsalted butter, melted
2 lbs apples or 2 lbs pears, peeled seeded, and chopped

Steps:

  • Sift flour, sugar and baking powder into a bowl.
  • Make a well in the center of mixture and add the eggs, milk and vanilla extract.
  • Mix in well to form a smooth batter.
  • Add 4 TBS of the melted butter.
  • Let batter stand for 30 minutes while preparing the fruit.
  • Pre-heat the oven to 450°F.
  • Butter an 8 inch round cake tin.
  • Stir the fruit into the batter and pour into the tin.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the tin for 5 minutes, then turn out onto a wire rack.
  • Serve warm, or cold.

Nutrition Facts : Calories 673.6, Fat 19.5, SaturatedFat 10.7, Cholesterol 179.2, Sodium 156.3, Carbohydrate 116.9, Fiber 9.2, Sugar 61.9, Protein 11.9

VANILLA PEAR CLAFOUTIS



Vanilla Pear Clafoutis image

Categories     Milk/Cream     Egg     Dessert     Bake     Pear     Vanilla     White Wine     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup sweet white wine (such as Riesling)
3 large pears, peeled, cored, cut lengthwise into 1/2-inch-thick slices
4 large eggs
1/2 cup sugar
Pinch of salt
6 tablespoons all purpose flour
1 cup milk (do not use low-fat or nonfat)
1/4 cup (1/2 stick) butter, melted
1 tablespoon vanilla extract
Powdered sugar

Steps:

  • Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
  • Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
  • Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.

PEACH CLAFOUTI



Peach Clafouti image

The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 9

5 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup sour cream
1 cup whole milk
3/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 1/4 pounds peaches, halved, pitted, and cut into 1/2-inch slices (4 1/2 cups)
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

Nutrition Facts : Calories 447 g, Fat 18 g, Fiber 2 g, Protein 14 g

PEAR CLAFOUTI



Pear Clafouti image

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.

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 284.6, Fat 20.2, SaturatedFat 11.9, Cholesterol 157, Sodium 120.9, Carbohydrate 22.2, Fiber 1.5, Sugar 14.3, Protein 4.4

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

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 CLAFOUTI



Pear Clafouti image

Provided by Bryan Miller

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

Butter for pan
1/4 cup sugar, plus sugar for dusting pan
1 tablespoon butter for sauteeing pears
3 medium-size pears, peeled, cored and cut in slices1/8-inch thick
4 eggs
2/3 cup flour
1/2 teaspoon baking powder
1 tablespoon pear liqueur (or brandy)
1 cup milk
1/2 cup melted, unsalted butter

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9-inch cake pan, and dust with sugar.
  • Place butter in a large pan over medium heat. When it turns golden brown, add as many pears as will fit in one layer. Saute pears for about two minutes per side, just to soften them. Remove and set aside. Repeat with more butter and the rest of the pears if necessary.
  • Lay fruit around bottom of sugared cake pan in concentric circles, covering entire bottom.
  • In a mixing bowl, beat eggs and the 1/4 cup of sugar. Sift in the flour and blend well. Beat in the baking powder, liqueur, milk and melted butter. Pour over fruit.
  • Place clafoutis in oven, and cook for 30 minutes. Let cool to room temperature before slicing and serving, perhaps with a fruit puree of your choice.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram

PEAR & HAZELNUT CLAFOUTIS



Pear & hazelnut clafoutis image

Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm - and don't forget the cream or crème fraîche

Provided by Diana Henry

Categories     Dessert

Time 45m

Number Of Ingredients 10

45g blanched hazelnuts , toasted
30g plain flour
4 medium eggs , plus 2 egg yolks
150g caster sugar
200ml milk
300ml double cream
2 tsp vanilla extract
2-3 perfectly ripe pears
25g blanched hazelnuts
icing sugar , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
  • Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
  • For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.

Nutrition Facts : Calories 422 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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.

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Oct 14, 2017 - These individual clafoutis with chopped pears in a creamy batter are baked until puffed and brown, and they're delicious served with ice cream.
From pinterest.com


PEAR CLAFOUTI - FARM BELL RECIPES
2011-02-06 Simmer the pears with the ginger to soften and break up the ginger. Turn off the heat and evenly distribute the pears with about 1/2 cup of the juice/syrup in a greased deep dish pie pan. (Use your largest pie pan.) Whisk the eggs, flour, sugar, cinnamon, milk, cream, vanilla, and salt (if using) in a medium-size bowl. If you have lumps, let it ...
From farmbellrecipes.com


PEAR CLAFOUTI
This Pear Streusel Cake is the perfect fall and winter dessert with an easy-to make tender cake base and a delicious streusel topping - make it with fresh or canned pears for an easy dessert! Recipe from thebusybaker.ca! #pear #cake #streusel #germancake #germandessert #easydessert #dessert #homemade #recipe #foodblog #sweet #crumble via ...
From pinterest.ca


EASY FRESH FRUIT CLAFOUTI | KING ARTHUR BAKING
Place the fruit in the pan. In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar. Whisk in the flour, stirring until most of the lumps are gone. Pour the batter over the fruit. Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean.
From kingarthurbaking.com


CARAMELISED PEAR CLAFOUTIS RECIPE | GOOD FOOD
2018-09-18 Method. 1. In a blender or standing mixer, fix the whisk attachment and blend the cream, milk, sugar, eggs, vanilla seeds and salt for 1 minute. Add the ground almonds, liqueur, lemon zest and flour followed by the melted butter, and blend for 1 another minute or until smooth. Leave the batter to rest for half an hour before using.
From goodfood.com.au


EASY SAFFRON & PEAR CLAFOUTIS RECIPE | SIMPLE. TASTY. GOOD.
Peel the pears and slice them in half lengthwise. Core them. Place the halves cut side down in a medium pan. Then add the milk. 3. Place the pan over medium heat. Gently poach the pears for 10 minutes. Turn them over after 5 minutes. Once done, remove the pears. Then place them in an 8-inch (20 cm) diameter tart tin you rubbed with the butter. 4.
From junedarville.com


PEAR CLAFOUTIS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com


PEAR CLAFOUTI - THE DIZZY COOK
2020-09-11 2 tablespoon pear juice 2-3 firm Bartlett (or green) pears Optional: powdered sugar or fresh whipped cream Instructions Preheat oven to 375 degrees. Butter a 10 inch round baking dish. You could also use a large cast iron pan or a pie dish here. Sprinkle the bottom and sides with the extra tablespoon of granulated sugar.
From thedizzycook.com


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Top Asked Questions

What is the best way to cook French pear clafoutis?
This French pear clafoutis combines tender, sweet pears with a custard-like base. It is so comforting and delicious. Perfect fall baking! Preheat oven to 375F. Lightly grease an 8 inch, cast iron skillet or similar sized baking dish with some butter.
How to bake a fruit clafouti?
Place the fruit in the pan. In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar. Whisk in the flour, stirring until most of the lumps are gone. Pour the batter over the fruit. Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean.
What is pear clafoutis dessert?
Pear Clafoutis may have a fancy schmancy name, but it’s quite straightforward. It’s a simple yet elegant dessert that’s layered with fresh pears and bakes up with a delicious custard center and golden souffle top. Perfect for date night or sharing with friends.
How to bake a pear pie with flour?
All-purpose Flour Preheat oven to 375 degrees. Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using. Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth.

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