Winter Pear Clafouti

Winter Pear Clafouti L_DCanada’s great pear crop lasts, with proper storage, till mid-winter.  For this dish we like the rough-skinned Bosc. It’s a simple, egg-rich dessert so easy that even youthful bakers can whip it up.

  • 2 tsps (10 m L) unsalted butter
  • 1/3 cup (75 mL) + 1 tbsp (15 mL) granulated sugar
  • 3 – 4 large Bosc pears, peeled, cored and quartered
  • 1/3 cup (75 mL) all purpose flour
  • 1/4 tsp (1 mL) salt
  • 3 eggs
  • 1 cup (250 mL)  homogenized milk
  • 1/2 cup (125 mL) whipping (35%) cream
  • 1/2 tsp (2 mL) vanilla
  • 1/2 tsp (1 mL) almond extract

Elly with ClafoutiGenerously butter a 10″ pie plate or flan pan.  Add the 1 tbsp (15 mL) sugar and tap to distribute it over the bottom and sides of the pan.  Arrange the pears in concentric circles in the pan.

In a medium bowl, stir together the sugar, flour and salt. Whisk together eat together the eggs,  s milk, cream, vanilla and almond extract; whisk in the flour mixture till well-blended.  Pour over the pears and bake in a pre-heated 350’F (180’C) oven till the centre is and the pears are tender, about 30 to 35 minutes.

Serve as is with fresh fruit or with additional whipped cream.

Serves 6 – 8.




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Author: Anita

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