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Pear Clafoutis – A Deliciously Creamy French Pear Dessert

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This classic French pear clafoutis features tender, honey-marinated pears baked in a delicate vanilla custard batter until golden. Lightly sweet, creamy, and wonderfully comforting, it’s an elegant dessert best served warm.

Ingredients

  • 2 tablespoons pear eau-de-vie or liqueur (optional)
  • 2 tablespoons mild-flavored honey, such as clover
  • 2 pounds ripe but firm pears, such as Bartlett or Comice
  • 3 large eggs
  • 1 vanilla bean, scraped
  • ⅓ cup sugar
  • ⅔ cup sifted unbleached white flour
  • ½ cup plain yogurt
  • ½ cup milk
  • Pinch of salt
  • Butter, for greasing the baking dish

Instructions

  1. In a large bowl, combine the pear eau-de-vie or liqueur, if using, with the honey. Peel, core, and slice the pears, then toss them gently in the honey mixture until evenly coated. Let the pears marinate for 30 minutes.
  2. Preheat the oven to 375°F (190°C). Lightly butter a 10-inch ceramic tart pan or baking dish.
  3. In the bowl of an electric mixer or using a whisk, beat together the eggs, scraped vanilla bean seeds, and sugar until well combined.
  4. Drain the marinade from the pears and add the liquid to the egg mixture. Gradually beat in the sifted flour until smooth, then mix in the yogurt, milk, and pinch of salt to form a smooth, pourable batter.
  5. Arrange the marinated pear slices evenly in the prepared baking dish. Carefully pour the batter over the pears, allowing it to settle between the slices.
  6. Transfer the dish to the preheated oven and bake for 40 to 50 minutes, or until the clafoutis is set and the top is beginning to turn golden brown.
  7. Remove from the oven and allow to cool slightly. Serve hot or warm for the best flavor and texture.

Notes

  • Choose ripe but firm pears, such as Bartlett or Comice, so they hold their shape during baking.
  • The pear eau-de-vie or liqueur is optional. For an alcohol-free version, substitute pear juice or simply use the honey alone.
  • If vanilla beans are unavailable, substitute 1 teaspoon of pure vanilla extract.
  • Use a 10-inch ceramic tart pan or baking dish for even baking and a beautifully golden top.
  • The clafoutis will puff slightly during baking and naturally settle as it cools.
  • For serving, lightly dust with powdered sugar or accompany with a spoonful of whipped cream or vanilla ice cream.
  • Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy chilled.
  • Nutrition values are approximate and calculated per serving, including the optional pear liqueur and a small amount of butter for greasing.

Nutrition

Find it online: https://yumfamilyrecipes.com/pear-clafoutis-a-deliciously-creamy-french-pear-dessert/