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Pear Clafoutis


Perfectly ripe pears are like gold…(think Harry and David fruit packed in foam delivered to wintry doorsteps).  Pears rarely need much to improve them…and this dish is simply a different vessel to deliver pear goodness!

This recipe is originally from my training at Le Cordon Bleu in Paris (hence the metric measurements).  A traditional clafoutis is made only with cherries, using any other fruit (including pears or berries) the dish is called a flaugnarde.  I still call it a clafoutis…as it has been a family favorite for 10 years now.

Pear (Flaugnarde) Clafoutis

  • 100 grams (2/3 cup ±) Sugar
  • 120 grams (1/2 cup ±) Flour
  • 3 eggs
  • 200 ml (1 cup ±) milk, lukewarm
  • 50 ml (1/4 cup ±) cream
  • 5 grams (1 tsp.) baking powder

Butter and lightly sugar a heavy tart pan, or similar shallow baking dish.  Chill.

Place fruit in a single layer in the chilled dish.  Quantity is up to you, but pieces of fruit should not touch.

Mix all other ingredients for batter.  Pour into dish without displacing fruit.  Bake at 160°C (350°F) for 40 minutes until just beginning to brown.

Serve warm or at room temperature, plain or garnished with powdered sugar, cream or a fruit coulis.

 

 

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