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.
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° for 45-55 minutes, until clafoutis is set in the center and top is golden
- Cool and serve
Note: "As the clafouti cooks, the fruit that sat at the bottom will rise up as the batter surrounds the berries. The fruit will also soften and release its wonderful juices into the batter, infusing it with wonderful, bright flavor. The end result is a beautiful, golden dessert. Its consistency will lie somewhere between a custard and a cake," according to chef extraordinaire Eric Ripert.
Posted on March 7, 2007 in desserts by Elana
other entries you may like: Pecan Shortbread Cookies
or Butter Cookies for Mary
or Almond Butter Blondies
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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.
Hey Gluten-Free Mommy
Thanks for your kind words :-)
Elana
I'm confused. The directions say to put the pears in the bottom, but the picture shows them on top?
Teresa,
I have added a note to the bottom of the recipe above to answer your question.
Elana
I made this dish for a small gathering today, and they all thought it was delicious. Just as a note--I had a 8-inch tart pan and a 10-inch tart pan, but not a 9-inch. I used the 8-inch pan and reserved a small amount of the batter; it worked fine.
This looks so good with the pears! Do you have a dairy-free version, perhaps using coconut milk and coconut oil? Thanks!
I love this recipe! I'm wondering if you know of a clafoutis recipe that is egg-free (my daughter has an allergy to wheat, dairy and egg).
Thanks so much, Emily