Rustic Pear Clafouti Delight
Experience the delightful blend of flavors in this Rustic Pear Clafouti Delight—a classic French dessert that shines with simplicity and elegance. This baked pudding features tender slices of ripe Bartlett pears nestled in a rich, custardy batter that transforms into a golden, fluffy treat when baked. Perfect for any occasion, from a cozy brunch with friends to a charming dinner party, this recipe evokes a warm, homey feeling while offering a sophisticated touch. Add a dusting of powdered sugar and a dollop of crème fraîche for a delicious finish that will leave your guests wanting more. Capture the essence of French country living with every bite!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
1 (tablespoon, at room temperature)
granulated sugar
1/3 (cup, plus 1 tablespoon)
extra-large eggs
3 (at room temperature)
all-purpose flour
6 (tablespoons)
heavy cream
1 1/2 (cups)
vanilla extract
2 (teaspoons)
grated lemon zest
1 (teaspoon)
salt
1/4 (teaspoon)
pear brandy
2 (tablespoons)
Bartlett pears
2-3 (firm but ripe)
confectioners' sugar
to taste (for dusting)
crème fraîche
to taste (for serving)
Instructions
1
Preheat the oven to 375°F (190°C).
2
Generously butter a 10-inch round baking dish. Sprinkle 1 tablespoon of granulated sugar evenly across the bottom and up the sides, ensuring a nice caramelization during baking.
3
In a mixing bowl, beat the eggs with 1/3 cup granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 3 minutes.
4
Reduce the mixer speed to low, then gradually mix in the flour, followed by the heavy cream, vanilla extract, grated lemon zest, salt, and pear brandy. Mix until well combined and smooth.
5
Let the batter sit for 10 minutes to allow the flavors to meld.
6
While the batter rests, prepare the pears: peel, quarter, core, and slice them thinly.
7
Arrange the pear slices in a single layer, slightly fanned out for presentation, in the prepared baking dish.
8
Pour the prepared batter gently over the arranged pears, ensuring an even coverage.
9
Bake in the preheated oven until the clafouti is puffed and golden brown, about 35 to 40 minutes. The custard should be set but still slightly jiggly in the center.
10
Remove from the oven and allow to cool slightly. Serve warm or at room temperature, dusted with confectioners' sugar and accompanied by crème fraîche for a rich and creamy element.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Pear Clafouti Delight?
It is a classic French dessert featuring a rich, custardy batter baked with tender slices of ripe Bartlett pears until golden and fluffy.
What kind of pears are best for this clafouti recipe?
The recipe recommends using Bartlett pears that are firm but ripe for the best texture and flavor.
At what temperature should I preheat the oven?
The oven should be preheated to 375°F (190°C).
How do I prepare the baking dish for the pear clafouti?
Generously butter a 10-inch round baking dish and sprinkle 1 tablespoon of granulated sugar evenly across the bottom and sides.
How long should I beat the eggs and sugar?
Beat the eggs and 1/3 cup of granulated sugar on medium-high speed for approximately 3 minutes until the mixture is light and fluffy.
What are the liquid ingredients in the batter?
The batter includes heavy cream, vanilla extract, and pear brandy.
Why do I need to let the batter sit for 10 minutes?
Allowing the batter to sit for 10 minutes helps the flavors meld together before baking.
How should the pears be sliced?
Pears should be peeled, quartered, cored, and then sliced thinly.
What is the recommended way to arrange the pears in the dish?
Arrange the pear slices in a single layer, slightly fanning them out for a professional presentation.
How long does the clafouti need to bake?
Bake the clafouti for about 35 to 40 minutes until it is puffed and golden brown.
How can I tell if the custard is properly set?
The custard should be set but still slightly jiggly in the very center when removed from the oven.
What should I serve with the Rustic Pear Clafouti?
It is best served with a dusting of confectioners' sugar and a dollop of crème fraîche.
Can I serve this dessert cold?
The clafouti can be served warm or at room temperature, depending on your preference.
What size baking dish is required for this recipe?
A 10-inch round baking dish is specified for this recipe.
What is the purpose of adding pear brandy?
The pear brandy enhances the natural fruit flavors and adds a sophisticated depth to the custard.
How many eggs are needed for the batter?
The recipe calls for 3 extra-large eggs at room temperature.
Can I use lemon juice instead of lemon zest?
The recipe specifically calls for 1 teaspoon of grated lemon zest to provide aromatic citrus notes without changing the batter's acidity.
Is the flour added before or after the cream?
The flour is mixed in first on low speed, followed by the heavy cream and other liquid ingredients.
What provides the caramelization on the sides of the dish?
Sprinkling granulated sugar over the buttered dish before adding the batter ensures a nice caramelization during baking.
How many pears does this recipe require?
You will need 2 to 3 Bartlett pears.
What is the total amount of granulated sugar used in the batter?
The batter itself uses 1/3 cup of granulated sugar.
Is this recipe suitable for a brunch menu?
Yes, its light, custardy texture makes it an excellent choice for a cozy brunch.
What is the texture of the finished clafouti?
The texture is a cross between a thick custard and a fluffy pancake, with tender fruit pieces throughout.
Should the butter be melted for the baking dish?
The butter should be at room temperature to easily coat the sides and bottom of the dish.
Does the recipe use salt?
Yes, it uses 1/4 teaspoon of salt to balance the sweetness.
Can I substitute the heavy cream?
While heavy cream provides the richest texture, substitutions may affect the creaminess and consistency of the custard.
How many tablespoons of flour are used?
The recipe uses 6 tablespoons of all-purpose flour.
What type of sugar is used for dusting?
Confectioners' sugar (also known as powdered sugar) is used for dusting the finished cake.
Is it necessary to peel the pears?
Yes, peeling the pears ensures a consistent, tender texture within the custard batter.
What style of cuisine is this recipe?
This is a traditional French cuisine dessert.