Fine Cooking Magazine - November/December 2020

The French baked custard-and-fruit dessert known as clafoutis has a rustic appeal that’s perfect for casual dinner parties.

Ingredients

1 Tbs. unsalted butter, softened
1/3 cup plus 1 Tbs. granulated sugar
3 large eggs, at room temperature
1-1/4 cups heavy cream
3 oz. (2/3 cup) all-purpose flour
2 Tbs. pear brandy, such as Poire Williams
1 tsp. pure vanilla extract or paste
1 tsp. finely grated lemon zest
1/4 tsp. kosher salt
3 firm-ripe pears (about 1-1/2 lb.)
1/3 cup dried cranberries, chopped
Confectioners’ sugar for dusting

Calories (kcal) : 320
Fat Calories (kcal): 160
Fat (g): 17
Saturated Fat (g): 10
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 125
Sodium (mg): 75
Carbohydrates (g): 37
Fiber (g): 3
Protein (g): 5

Preparation

Position a rack in the center of the oven and heat the oven to 375°F. Butter an 11×1-1/2-inch round baking dish or an 11- to-12-inch ovenproof skillet and sprinkle the bottom and sides with 1 Tbs. of the sugar.
In a large bowl, beat the eggs and the remaining 1/3 cup of sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the cream, flour, brandy, vanilla, lemon zest, and salt. Set aside for 10 minutes.
Meanwhile, peel, core, and chop the pears into 3/4-inch chunks. Arrange the pieces evenly in the baking dish or skillet. Pour the batter over the pears, sprinkle the dried cranberries evenly over the surface, and bake until the top is golden brown and the custard is set, 20 to 25 minutes in a skillet or 30 to 35 minutes in a baking dish. Cool briefly and serve warm, dusted with confectioners’ sugar.

Tip

Check the Neck: The best way to tell if a pear of any variety is ripe is to press gently near the stem. It should give slightly, but the bottom should still feel firm. Underripe pears can be stored at room temperature to ripen. Once they are ripe, they can be refrigerated for an additional three days.

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Ingredient Spotlight

IN THIS RECIPE
Cream
IN THIS RECIPE
Poire William
IN THIS RECIPE
Brandy
FEATURED
Artichokes

Reviews

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Reviews (2 reviews)

MegE | 10/09/2019
Have made this several times: it's SO delicious, but not heavy or too sweet! It's a winner!
ndchef | 10/18/2015
This was fabulous! And easy. I didn't have pear brandy, so used a vanilla liqueur. Delicious!

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What We're Cooking Now

Name: Pear and Dried Cranberry Clafoutis
Cuisine: French
Ingredients: 1 Tbs. unsalted butter, softened; 1/3 cup plus 1 Tbs. granulated sugar; 3 large eggs, at room temperature; 1-1/4 cups heavy cream; 3 oz. (2/3 cup) all-purpose flour; 2 Tbs. pear brandy, such as Poire Williams; 1 tsp. pure vanilla extract or paste; 1 tsp. finely grated lemon zest; 1/4 tsp. kosher salt; 3 firm-ripe pears (about 1-1/2 lb.); 1/3 cup dried cranberries, chopped; Confectioners’ sugar for dusting