Simple, Satiating and Absolutely French: Clafoutis aux Poires

Mar 27, 2016

poires

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

Clafoutis aux Poires

Simply LuxuriousSimply Luxurious
A simple, sophisticated dessert to serve your guests. Short on time, big on presentation right out of the oven. Put in the oven just as you sit down for dinner (make sure you can hear the timer), and serve warm for dessert.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 4 servings

Ingredients
  

  • vanilla bean seeds
  • 2/3 + 2 teaspoons cups sugar
  • 1 tablespoon unsalted butter at room temperature
  • 3 large eggs at room temperature
  • 1/4 cup all-purpose flour sifted
  • pinch salt
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1 tablespoon pear brandy optional, but does add a lovely additional layer of flavor. If you don’t have pear brandy, a tablespoon of good brandy will do.
  • 3 Bartlett pears or your favor firm pear of choice

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Slice down the middle of the vanilla bean, opening it up flat. Scrape the beans out and place in a small bowl with the 2 teaspoons of sugar. Mix together. Butter the 9-inch oven-proof skillet and then dust with the vanilla sugar. Set aside.
  • Using an electric mixer with a paddle, beat the eggs, and then reduce the speed to low as you add 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes. To ensure a smooth batter, I ran my batter through a sieve which ensured a consistency. I then removed the remaining anise and sprinkled it through out the batter upon pouring it into the pan after it rested.
  • While the batter is resting, peel, quarter, core and then slice the pears into the size and thickness you prefer. Place them in a single layer at the bottom of the skillet. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes (I could have left mine in five more minutes and brought more browning which would have been absolutely fine.).
  • Serve warm.

~See more TSLL Recipes here.

Image via TSLL Instagram

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14 thoughts on “Simple, Satiating and Absolutely French: Clafoutis aux Poires

  1. 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. ??

  2. 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).

  3. 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.

  4. 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

  5. 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?

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