December 29, 2022

Pear Clafoutis

A Light and Refreshing Dessert

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Pear Clafoutis 22

Ratatouille Clafoutis

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1. Heat the oven to 350°F.

2. Butter a 9 - 10 inch tarte or baking dish. 

3. Add the eggs and sugar to a mixing bowl and whisk for a minute or two until well combined. 

4. Add the milk, cream and vanilla and whisk.

5. Add the flour and whisk until well combined.  Let the batter sit while you prepare the plums. 

6. Slice the plums in half and remove the pit.

7. Place the plums cut side down in the baking dish.

8. Pour the batter over the plums. 

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8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake, or else the Clafoutis will be too dry. 

Traditionally, a Clafoutis is topped with a dusting of powdered sugar. Place 1 - 2 tablespoons of powdered sugar in a sieve and sift on top of the Clafoutis to add the powdered sugar.

Serve the Clafoutis warm or cold.


This recipe produces a very light result. If you prefer a denser, more cake- like clafoutis, add 1/3 cup of flour. Both versions are excellent. 

Other Clafoutis variations :

Rhubarb Clafoutis

A blueberry clafoutis in a baking dish on a wooden table outside

Mixed Fruit Clafoutis

Clafouti with strawberries, cherries and rhubarb

Cherry Clafoutis

Cherry Clafoutis in a baking dish

Pear Clafoutis

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Savory Clafoutis- Zucchini and Roquefort

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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