Pear Clafoutis: A Divine Dessert with Juicy Pears

Indulge in the sweet seduction of a delectable dessert with Pear Clafoutis. This divine treat combines the succulence of juicy pears with a moist, creamy texture, offering the perfect note to end a meal on a delightful, sweet touch. Let’s uncover the magic of this classic dessert with an easy-to-follow recipe that’s bound to win hearts at your table.

How to Make a Fruit Pizza:

History and Origins of the Recipe:

Originating from the Limousin region of France, Clafoutis is a classic French dessert typically made with cherries. The method of preparation has evolved over the years, embracing various fruit variations like pears, apples, and berries.

Tools Needed, Number of People, Cooking Time:


  • Tart pan
  • Mixing bowl
  • Whisk

Serving: Suitable for approximately 6 individuals

Preparation Time: Approximately 15 minutes

Cooking Time: 40 minutes


  • 750g (about 5-6) pears, peeled, cored, and quartered
  • 3 eggs
  • 150g (3/4 cup) sugar
  • 1 packet of vanilla sugar
  • A pinch of salt
  • 200ml (3/4 cup) heavy cream
  • 200ml (3/4 cup) milk
  • 60g (1/2 cup) cornstarch
  • Juice of 1 lemon

Ingredient Substitutes:

  • Pears: Swap with apples or berries for variation, ensuring similar fruit preparation. Adjust cooking time according to the fruit’s moisture content.


  1. Preheat the Oven: Set the oven to 180°C (350°F) for baking.
  2. Prepare Pears: Peel, core, and quarter the pears. Set aside.
  3. Egg Mixture Preparation: In a bowl, whisk the eggs with sugar and vanilla sugar until frothy.
  4. Create Batter: Add a pinch of salt, heavy cream, milk, and cornstarch to the egg mixture. Whisk until all ingredients are well combined.
  5. Citrus Infusion: Squeeze the lemon and pour the juice into the mixture.
  6. Prep the Tart Pan: Grease a tart pan and arrange the pear quarters in the bottom.
  7. Pour Mixture: Gently pour the liquid batter over the pears.
  8. Bake the Clafoutis: Place the tart pan in the preheated oven and bake for approximately 40 minutes, or until the clafoutis turns a delightful golden brown.
  9. Cool and Serve: Allow the clafoutis to cool slightly, then remove it from the pan before serving.

Common Mistakes and How to Avoid Them:

1. Overmixing the Batter:

To ensure a fluffy and light texture, avoid overmixing the batter after adding the dry ingredients. Blend until just combined to prevent a dense clafoutis.

2. Insufficiently Ripe or Excessively Ripe Pears:

For perfect texture and flavor, use ripe but firm pears. Overripe pears can result in mushy clafoutis, while underripe pears might remain too firm after baking.

3. Inadequate Rest Time:

Let the clafoutis cool slightly before serving. Resting allows it to set and attain the perfect texture, making it easier to unmold.

4. Not Adjusting Sweetness:

Depending on the sweetness of pears, adjust the sugar level to taste. Ensure the sugar is sufficient to balance the flavors without overpowering the fruit’s natural sweetness.


1. Can I use frozen or canned pears for this recipe?

Yes, but ensure that frozen pears are thawed and drained well to avoid excess moisture. Canned pears should also be well-drained and patted dry.

2. What type of milk can be used in place of heavy cream?

Whole milk or a combination of milk and yogurt can be substituted. However, it may affect the richness of the clafoutis.

3. Can the clafoutis batter be prepared in advance?

The batter can be made in advance and stored in the fridge for up to 24 hours. Stir well before pouring over the fruit.

4. Can I add spices or nuts to the clafoutis?

Certainly, a pinch of cinnamon or nutmeg complements the flavor. Chopped almonds or hazelnuts sprinkled on top add a delightful crunch.

5. Is it better served warm or cold?

Traditionally, it’s served warm but can be enjoyed cold. Reheat briefly in the oven before serving to regain warmth.

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