
Roast Pear Clafoutis

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A clafoutis (klah-fou-tee) is a kind of pie or tart made by baking fruit arranged in a round pan and partially submerged in sweetened crepe batter. The only difference between a clafoutis and custard tarts, such as the Alsatian tart, is that a clafoutis contains some flour and salt. While not traditional, adding melted butter to the batter makes it lighter and less starchy because it helps prevent the flour from forming gluten. Here the batter is flavored with the caramelized butter that is left in the pan after roasting the pears with butter and sugar. This recipe calls for 10 pear halves, but if the pears are especially large, you may only need 7 or 8 (as shown in the photographs opposite). If your pears are large and you don't want extra pear halves, roast only 4 pears, but leave the butter and sugar amounts the same. If you're making a clafoutis with a fruit other than pears - say cherries - add 2/3 cup sugar; at the same time as the eggs, to the batter amounts given here. If you want your clafoutis richer and to have a lighter consistency stir in 1/2 cup butter; either melted or made into brown butter.
ingredients
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serves: 1
5 underripe pears
1/2 cup granulated sugar
1/2 cup butter (sliced)
3 large eggs
1/4 teaspoon salt
3/4 cup flour
1 cup milk
2 teaspoons vanilla extract
confectioners' sugar (for sprinkling on top)
Nutrition Facts
Roast Pear Clafoutis
Servings Per Recipe: 1
Amount per Serving
Calories: 2450
- Total Fat: 116.8 g
- Saturated Fat: 68.4 g
- Trans Fat: 3.8 g
- Cholesterol: 836.2 mg
- Sodium: 1637.4 mg
- Total Carbs: 323.1 g
- Dietary Fiber: 30.1 g
- Sugars: 200.7 g
- Protein: 40.4 g
preparation

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