Pear Clafouti

Clafouti is a classic French dessert traditionally made with black cherries.  Today’s recipe substitutes the cherries for pears.  Specifically Bartlett pears.  I love The Barefoot Contessa, aka Ina Garten and today’s dessert recipe features Ina’s Pear Clafouti.   Ina developed her love of French cuisine while living in France on a four month camping vacation.  I’ve posted a few of her other recipes on my blog.  Don’t you just love her presentation and how she cooks such awesome meals for her husband?  The fresh flowers and rustic arrangements either inside her home or in her garden are beautifully assembled.  Now, I’m no Ina Garten, nor do I own a home in The Hamptons (although I’d dearly love to), but in many ways, I think I am just like Ina when it comes to preparing fresh meals every single day for my husband.

Blogging has taken my culinary skills to another level, by being introduced to various cuisines around the world.  I like to think of my husband as a guinea pig as I try new creations on him.  🙂 Whether I’m cooking for my husband, or organizing a dinner party at our home, all the preparation and small touches to a meal have been at the forefront. Nowadays, my husband and I cook together on weekends and we both enjoy entertaining.  It’s not unusual for us to have friends over for an impromptu dinner, which is when I baked this Pear Clafouti a few weeks ago.

IMG_3158

IMG_3163

IMG_3165

IMG_3168Lemon zest and some grated ginger.

IMG_3191

IMG_3201And here you have it, Pear Clafouti with a soft and velvety custard like texture.

IMG_3202Soooo soooo good!

Pear Clafouti

Ingredients

1 tablespoon unsalted butter, at room temperature

1/3 cup plus 1 tablespoon granulated sugar

3 extra-large eggs, at room temperature

6 tablespoons all-purpose flour

1 1/2 cup heavy cream

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest (2 lemons)

1/2 teaspoon grated ginger (I added this ingredient, but it was not called for in the recipe)

1/4 teaspoon kosher salt

2 tablespoons pear brandy (recommended: Poire William)

2 to 3 firm but ripe Bartlett pears

Confectioners sugar

Creme fraiche

 Method

  1. Butter a 10″ by 3″ by 1 1/2″ round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  2. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.  On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and pear brandy.  Set aside for 10 minutes.
  3. Meanwhile, peel, quarter, core and slice the pears.  Arrange the slices in a single layer, slightly fanned out in the baking dish.  Add the grated ginger.  Pour the batter over the pears and ginger and bake until the top is golden brown and the custard is firm 35-40 minutes.  Serve warm or at room temperature, sprinkled with confectioners sugar and creme fraiche.

Thank you Angie @FiestaFriday#70 for yet another virtual party.  Thanks also to our brand new co-hosts Dini @ Giramuk’s Kitchen and Molly@ The Frugal Hausfrau.  I know we will be in good hands :).  Be sure to check out all these amazing blogs.  Happy Fiesta Friday all!

62 comments

  1. Talk about beautiful! Every picture here is just beautiful and I will be giving this dish a try. I just love pears, and bartlett are my favorites. I also love Ina. I love how she takes such a simple approach to her recipes. I can’t believe that they camped for 4 months. That’s what love and determination does. Have a great day Loretta!

    Liked by 1 person

    1. Ahh, you’re so sweet Julie, thank you! I too love bartlett pears, I prefer them to all the other varieties out there. Yes, she doesn’t seem the type that would rough it out for 4 months? I wonder if she had flowers in her tent everyday? :)). Enjoy your weekend Julie, love our visits on Fiesta Friday.

      Liked by 1 person

    1. Thanks Naina :). Yes guinea pigs they all are, except it gets difficult at times when trying to photograph when everyone is trying to grab a piece eh? It’s also very annoying when I forget to take a picture of the final touches on the plate. Enjoy your weekend, and Happy FF 🙂

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    1. Thanks Nandini, I’ll let you have a piece, if you promise to send me a slice of bebinca? :). Actually when my sis visited from England, she saved me a wedge, as her husband had just returned from a trip to Goa. I savored every last morsel and thoroughly enjoyed it. Thanks for stopping by and enjoy your weekend.

      Liked by 1 person

      1. Thank You Loretta sounds like a good deal. I too love bebinca. It’s hard to stop once you start. You too have a great weekend my dear 🙂 .

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  2. I love both pears and clafouti so this is a perfect combination for me! It seems quite a bit richer than ones I’ve made in the past, and it shows in the photos. I’m just wowed by those photos! Thanks for bringing this to FF!

    Liked by 1 person

    1. Yes, it’s a bit rich I’ll have to admit. When I entertain, I don’t watch the calories, but if it’s just us, then every calorie counts. Thanks Molly, and thank you for co-hosting!

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  3. Wow, Loretta, what a stunning dish! I am already excited about meeting you when you are coming over to London, but this dish takes in up one notch to proper Christmas-excited! Pinned and ready to go!

    Liked by 1 person

    1. Thanks Ginger. Yes, I think it was just amazing that you all met “in the flesh” so to speak. That’s the most wonderful thing about blogging isn’t it? You cross so many paths and open so many doors. I hope you get to try the clafouti recipe, although gosh, your creations are to die for 🙂 My trip is scheduled for October, although I haven’t booked my ticket yet.

      Liked by 1 person

  4. What a tasty looking dessert Loretta. Do I like Ina? I only have all of her 9 or is it 10 cookbooks. Hard to believe she once worked in the White House – glad she switched careers. Enjoy your Sunday – lots of family here, it is cold, rainy and only getting up into the 50’s!

    Liked by 1 person

    1. Thanks Judi… yes I think you had mentioned before that you have all of her cookbooks, that’s wonderful! I hope you managed to have fun with your family despite the cold. I can’t believe your highs were only in the 50’s….we’ve had a rough two weeks with intense heat and humidity, all too soon in my opinion…but this week promises to be better after some much needed rain. Yaaaay. Enjoy your week Judi.

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  5. I can tell this will be one of my favorites. It is nice your husband enjoys the cooking time with you. My husband only likes eating the food, not preparing it. Ina does make some recipes I adore. I especially like how she stages her food. Everything looks so inviting.

    Liked by 1 person

    1. Ha ha, for most of the time I’m the main cook and bottle washer, but on weekends we do try to cook together. Yes, I do like her food styling and incorporating the outdoors and flowers when inside.

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    1. Ha ha, I like that “clafouti virgin”, that’s cute! Yes, I saw that you grew up in London? I lived in London too for a while, my family still live in England, so I get to go back a lot. So what took you to where you are now? Marriage? :). Thanks for adding me to your list, would love to check out your blog sometime too.

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    1. Thanks Petra, it was a great “Pear” version of the classic clafouti, and I see it got an honorable mention, so it had to have interested some FF folks :). Thanks for stopping.

      Liked by 1 person

  6. Coming straight from FF…somehow I missed this. How could I? This looks amazing! Clafouti is new to me but I like the look of it and the presentation. I wish I could get hold of a slice without all the work involved!

    Liked by 1 person

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