Pear Clafoutis
Can you say Clafoutis? I think my older son loves to make this pear clafoutis recipe with me, just so he can say the word clafoutis 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.
Pear Clafoutis
Ingredients
- 4 large eggs
- ¼ cup agave nectar or honey
- ½ cup heavy cream
- ½ cup salted butter, melted
- 1 teaspoon vanilla extract
- ⅓ cup blanched almond flour (not almond meal)
- ½ teaspoon ground cinnamon
- ¼ teaspoon celtic sea salt
- 4 large pears, peeled, cored, and sliced
Instructions
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Butter a 9 inch ceramic tart pan
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In a medium bowl, whisk together eggs, honey, cream, butter, and vanilla
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In a small bowl, stir together almond flour, cinnamon, and salt
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Whisk dry ingredients into wet until smooth
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Arrange pears in a circle on the bottom of tart pan, then pour mixture over pears
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Bake at 325°F for 45-55 minutes, until clafoutis is set in the center and top is golden
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Cool and serve
Equipment
“As the clafoutis 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.
Here are some of my other healthy dessert recipes:
