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Recently, Ina Garten went to Paris and stepped into the kitchen of an American chef who lives in Paris, Daniel Rose. His restaurant, Spring, which became so popular they had to move to a larger space to accommodate the demand, offers a seasonal menu and minimalist decor allowing patrons to truly savor the food which will no doubt satiate your palate. If this dessert is any indication, your palate will indeed be pleased.
This past weekend, I set out to make my own version of Clafoutis aux Poires (pears), and to my surprise, it was one of the simplest desserts I have made equalled only its flavor. Bon appétit!
~UPDATE: In the first season of The Simply Luxurious Kitchen, this recipe was spotlighted in episode #8 – A Simple French Fall Dessert. View the entire episode and how to make this dessert in the video at the end of the post.
Clafoutis aux Poires
~See more TSLL Recipes here.
Image via TSLL Instagram
delicious, and I will opt IN for the pear brandy, poire william is one of my favorites.
Thank you for sharing your go-to!
Clafoutis are wonderful and can be made with any fruit.. Ina’s pear is my favorite, but I’ve also made them with blueberries, raspberries,and blackberries. What ever is in season. ??
Yum! I’ve never had it with pears. Will have to try this! I always think of cherries, and you’re supposed to leave in the pits because they get hot and change the outcome (why we have heating pads made with cherry pits).
I adore this type of food. Will make your recipe. Thank you.
This sounds like a lovely recipe. I love recipes from France. The portions usually serve 4 that fits my lifestyle better than our American recipes that are geared for 8 servings. Our families are smaller now and I guess they could be doubled when necessary.
I saw Ina’s episode with this recipe; thanks for posting a re-make.
I love Ina’s recipes as they always are delicious. Will try this for sure. Thanks for sharing and just found your blog and will be a new follower!!!
Thank you, Diane
Thank you for stopping by Diane!
I was listening to your podcast for this episode in the car yesterday and this recipe for Clafoutis aux Poires sounds delicious.
My budget is a bit tight, if I were to leave out the brandy, would you recommend adding in something else? Such as pear juice or vanilla? Or would it be all right to just omit it entirely?
I have omitted it entirely many times and it is delicious! Great question!
How much anise?
I see it in the instructions, but not in the ingredients.
1 star, finely ground
Lovely desert. My friend made it for us. Everyone loved it.