Pear Clafouti

by Mugnaini on April 15, 2013 in Desserts

Pear Clafouti

Serves 6 to 8
Bake Oven Environment


  • 1 tablespoon softened butter
  • 3 Bosc or Anjou pears, peeled, cored and quartered, sliced into 1/4 inch slices
  • 1/3 cup blanched slivered almonds
  • 1/3 cup all purpose flour
  • 4 eggs
  • 1 1/4 cup half and half
  • 2/3 cups brown sugar
  • 2 tablespoons pear liqueur
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Pinch of salt


Butter a 10×10 square pan and add the pears in an even layer. Pulse the almonds in the work bowl of a food processor until they resemble a fine cornmeal. Add the rest of the ingredients and pulse to combine. Pour the batter evenly over the pears and place into the oven. Bake for about 20 minutes or until the clafouti is puffed, browned and beginning to pull always from the sides. Check after ten minutes and rotate pan for even browning. Serve warm or at room temperature.

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