Pear Clafoutis
Can you say, “clafoutis?” I think my older son loves to make this dish with me, just so he can say that word over and over again.
While I make the batter, he peels the pears, slices them and then takes the peeler and carefully extracts any remaining seeds from the slices. So much love, care and respect for the food he prepares. All the while happily chanting, “clafoutis! clafoutis! clafoutis!” Here it is.
Pear Clafoutis
4 large eggs
¼ cup agave nectar
½ cup heavy cream
½ cup salted butter, melted
1 teaspoon vanilla extract
1/3 cup blanched almond flour
½ teaspoon ground cinnamon
¼ teaspoon celtic sea salt
4 large pears, peeled, cored, and sliced
4 large eggs
¼ cup agave nectar
½ cup heavy cream
½ cup salted butter, melted
1 teaspoon vanilla extract
1/3 cup blanched almond flour
½ teaspoon ground cinnamon
¼ teaspoon celtic sea salt
4 large pears, peeled, cored, and sliced
- Butter a 9 inch ceramic tart pan, generously
- In a medium bowl, whisk together eggs, agave, cream, butter and vanilla
- In a small bowl, stir together almond flour, cinnamon and salt
- Whisk dry ingredients into wet until smooth
- Arrange the pears in a circular shape on the bottom of the tart pan, then pour mixture over pears
- Bake at 325 degrees for 45-55 minutes, until clafoutis is set in the center and top is golden
- Cool and serve
Serves 8
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Subscribe by Email to elanaspantry.com:Posted on March 7, 2007 in desserts by Elana
you might also like: Chocolate Cream Pie
or Cream Cheese Frosting
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This looks so gorgeous (as usual). I just made a clafouti and wanted to see what else was out there. I used almond flour too and it gave the clafouti a great flavor.
June 15th, 2008 6:33 am
Hey Gluten-Free Mommy
Thanks for your kind words :-)
Elana
June 16th, 2008 9:37 pm