This recipe ranks high on my list of “Ridiculously Easy to Make but Deceptively Impressive” desserts.
I happen to really love recipes like that… don’t you?
For one thing, the pear slices fanned out in a circle give the illusion that you are a fancy pastry chef. (And why not, dangit? Go ahead and claim that title!)
For another thing, the name clafouti is French. Ten automatic “fancy points” awarded just for that.
But, truth be told, there is nothing simpler than slicing up a pear, throwing a few batter ingredients into a blender and then pouring said batter over said pear slices before baking. I gussied this particular clafouti up one notch further by caramelizing the pears first.
I’m such a fan of clafouti that I included this recipe in my 2014 Recipe Calendar for the month of October. It is a custard-like dessert with a very mild sweetness. A perfect little indulgence, if you ask me! Plus, I feel so dainty when I eat it.
Fall is the time of year when pears are in season, which means you should be able to find them for $1 or less per pound! It’s the perfect time to experiment with the humble pear and wait on the strawberries, raspberries, and peaches til Summer returns to us.
The rebellious part of me is always searching for seasonal recipes that stray from the norm. I love pumpkin pie and apple turnovers as much as the next person… but something in me just craves the unexpected! And in my opinion, pears are THE most overlooked Fall fruit. So delicious and healthful, and their flavor really transforms into something cozy when they are baked.
So I hope you’ll give this bad boy a try!
I’ve attached the printable recipe for you below. And if you feel more comfortable cooking something new when you have a step-by-step tutorial, here is a clafouti I published back in 2011. I included every detail you need in that post for clafouti success! (Except for one important note: Use a blender for the batter instead of a whisk. Please and thank you.)
*One additional note for those who’ve order the Pretty/Hungry Recipe Calendar: I just noticed that on the calendar, there is a small typo regarding the sugar measurement in this recipe. It should say 1/4 C. + 1 Tbsp. white sugar (as it does in the printable below.) Sorry for the confusion. Life would just be so awesome if I were perfect!
Caramelized Pear Clafouti
This mildly sweet French custard dessert pairs with seasonal pears for a cozy and simple treat.
Author: Carissa Casey
- -2 medium pears, peeled & cut into 8 slices each
- -2 Tbsp. brown sugar
- -2 tsp. vanilla, divided
- -1 tsp. lemon juice
- -1/4 C. all-purpose flour
- -1/4 C. + 1 Tbsp. white sugar
- -3/4 C. whole milk
- -3/4 C. heavy cream
- -2 large eggs
- -pinch of salt
- -pinch of nutmeg
- -butter (for pan)
- Preheat oven to 400-degrees. Mix brown sugar, 1 tsp. vanilla, & lemon juice in a small bowl. Arrange pear slices on a baking sheet lined with foil and brush with brown sugar mixture. Broil pears in the oven in 2-minute increments, brushing with more of the sugar mixture in between broilings. When pears are nicely caramelized, arrange them in a circle in a buttered pie dish. Place all remaining ingredients into a blender and blend until well combined. Pour into pie dish around the pears. Bake for 20-25 minutes, until the clafouti has puffed up and is golden in color. Enjoy with sweetened whipped cream if desired.
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