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Pear Clafoutis

Recipe for a simple, sublime pear clafoutis (clafouti) that is positively radiant (and easy to prepare!) Impress your guests with only 10 minutes of effort.


  • 1 tablespoon unsalted butter — at room temperature
  • 1/3 cup granulated sugar, — plus 1 tablespoon
  • 3 extra-large eggs — at room temperature
  • 6 tablespoons all-purpose flour
  • 1 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest — (about 2 small-medium lemons)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons pear brandy*
  • 2 to 3 firm but ripe Bartlett pears*
  • Confectioner's sugar — optional for serving
  • Crème fraiche — optional for serving


  1. Preheat the oven to 375°F.
  2. Butter a 10 in. round baking dish and sprinkle the bottom and sides with 1 T. granulated sugar.
  3. Beat the eggs and the 1?3 c. granulated sugar in the bowl of an electric mixer fitted with the paddle attachment (or beat in a large mixing bowl if you do not have a standing mixer) 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.
  4. Meanwhile, peel, quarter, core, and slice the pears (about 1/4 in. - 1/2 in. thickness should do the trick). Arrange the slices in a single layer, slightly fanned out, in the prepared baking dish. Pour the batter over the pears.
  5. 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 crème fraiche, if desired.

Recipe Notes

*Ingredient notes: To tell if pears are ready, they should still be firm to the touch, but have a juicy, fruity smell. For pear brandy, many liquor stores will sell small bottles containing just a few tablespoons for less than $5. No need to invest in a larger size; however, pear brandy is so nectary and delicious, you may just decide to go for it!
Serving size note: Since I’m cooking for two (and Ben is bizarrely lacking in the sweet-tooth department), I halved the recipe and baked in a small gratin dish for 30 minutes. Results were outstanding.
Course: Dessert
Cuisine: American, French
Keyword: Easy Homemade Dessert, Pear Clafoutis

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