Pear Clafoutis

Clafoutis (also spelled without an S), is one of my favorite French desserts. I used to make them all the time when I was a teenager. Although traditional clafoutis is made with cherries, I have always had a thing for pear clafoutis. It had been probably about 15 years since the last time I made one and I have lost the recipe book that I used when I lived in France so I searched the web for about an hour in order to find the perfect recipe.

I finally settled on a recipe by Ina Garten on the food network website. It sounded easy enough to make and the reviews were excellent! The only thing I did differently is that I didn’t use any pear brandy.  I did go to the liquor store but when I found out that the only pear brandy they sold costs a hefty price of $47 per bottle, I decided that I was going to have to do without! Although I am sure my clafoutis would have been more flavorful with the brandy, I can honestly say that it was wonderful without it! My daughter and I ate some clafoutis for dinner, when it was still warm out of the oven, and then had some the next morning for breakfast. It was a cold and rainy day and it brought a little sunshine into our home.

Ingredients:

- 1 tbsp butter, at room temperature

- 1/3 cup plus 1 Tbsp granulated sugar

- 3 extra-large eggs, at room temperature

- 6 Tbsp all-purpose flour

- 1  1/2 cups heavy cream

- 2 tsp vanilla extract

- 1 tsp grated lemon zest (about 2 lemons)

- 1/4 tsp Kosher salt

- 2 Tbsp pear brandy (optional)

- 2 to 3 firm but ripe Barley pears

- confectioner’s sugar

Set oven at 375°F.

Butter a 10″ pie pan and sprinkle the pan with 1 Tbsp sugar. The sugar will caramelize when it bakes and it will taste wonderful!

In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the eggs and 1/3 cup sugar on medium-high for about 3 minutes, until light and fluffy.

While mixing on low speed, gradually add the flour, heavy cream, vanilla extract, lemon zest, salt and pear brandy if using.

Peel, quarter, core and slice the pears, then arrange them in one single layer at the bottom of the bottom of the prepared baking dish.

Pour the batter over the pears.

Bake the clafoutis for 35 to 40 minutes, until it is golden brown and the custard is firm. It will nice and puffed up when it comes out of the oven but you’ll see that it will rapidly deflate, which is totally normal.

Let cool for a few minutes, then sprinkle with confectioner’s sugar before serving!

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