Clafoutis aux poires. A simple basic dessert recipe made with fruit and custard-like creamy filling. It is delicious any time of the day and a breeze to make.
Fall is here, and the pears are at their peak as which gives a very autumnal flair to this dessert.
It is time to bake!
This is also the time of the year when my baking hat comes out of the closet, and I continually pour over mouth-watering recipes.
Making lists and lists of great Christmas treats with the great ambition to make them all. However, my imaginary world is a bit on a colliding course with my real world.
This year I am taking a different approach and started early with a classic French Clafoutis. I figure a large pan of deliciously soft pears marinated in brandy with a delightful custard around will last longer than a day.
I have the right to dream, don’t I?
What is a clafoutis?
A clafoutis is a classic French country dessert from the Limousin region near the center of France. This silky batter is poured over fresh fruits made using eggs, sugar, milk, and flour.
The batter bakes around the fruits creating a pudding-like texture, custard. Served lukewarm with a dusting of sugar.
The clafoutis recipe is too easy not to try it. A few staple ingredients easily found in your pantry, fruits, and you are ready to go.
The clafoutis will puff up when baking and offer you a golden top, yet, the inside will stay soft and creamy.
I am always tempted to serve it immediately after baking while it is still warm.
Traditionally clafoutis is dusted with powdered sugar on top and served on a large oval dish.
A great sweet treat for a weekend dinner with family and friends.
My not-so-traditional version of clafoutis
Giving it an uplift with a quick marinating of the pears with brandy. You will be in love with this dessert.
The traditional clafoutis or clafoutis aux cerises , is made with black cherries.
If you are using cherries and want to do it the French way, leave them whole but do let your family and guest know about it.
However, any fruits such as raspberries, strawberries, peaches, and apples during the fall months.
Just remember that clafoutis is a simple and rustic dessert that does not need too much fuss.
Here are a few helpful tips for the ingredients needed for this clafoutis recipe
Equipment you will need
KitchenAid stand mixer or hand-held mixer
Oval baking dish
Baking tips and step by step on how to make this fantastic recipe for Clafoutis Aux Poires
I made my clafoutis with Boch pears. Any pears will do.
Use good brandy. You will be surprised how wonderful it will taste.
Skip the brandy step if you will be serving this to children
Recipe variations and substitutions
Store covered at room temperature for a couple of days or refrigerated tightly covered for up to four days.
If you enjoy this easy clafoutis aux poires recipe, look at some of my other recipes!
I wish I could have snapped a few photos of the slices, but before I knew it, it was all gone. It will be for another time.
Equipment used to make this recipe.
Clafoutis aux Poires
Amount Per Serving
Calories 406Calories from Fat 108
% Daily Value*
Saturated Fat 6g38%
Vitamin A 574IU11%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Generously spread the softened butter all over the oval gratin dish. Add a couple of teaspoons of sugar and spread around to cover the whole gratin dish.
Clafoutis Aux Poires preparations
Pour the brandy into a shallow bowl large enough to hold the pears when cut.
Peel and core each pear then cut them into 16 even slices. As they are cut, place the pears into the bowl. Gently stir to coat each slice with the brandy. when all the pears are cut, stir again, cover, and let marinate for 1 hour. Turn the pears from time to time so they will not darken.
Preheat the oven to 400º. Butter and sugar in a 10 1/2-inch baking dish.
Combine the eggs and vanilla in the bowl of an electric mixer and beat until frothy. Slowly beat in the flour, cream, and salt.
Drain the pears and add the marinated liquid to the batter. Mix until well blended.
Arrange the pears slices in a spiral in the prepared baking dish. Pour the batter over the pears.
Place the baking dish in the center of the oven. Bake until the batter is firm and the top is golden, about 25 to 30 minutes.
Remove to a rack to cool. Once lukewarm, sprinkle on the powdered sugar.
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Originally published on December 5, 2016. Updated on December 5, 2022.