Pear Clafoutis

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

I first tasted clafoutis when I was interning at a restaurant in southern Vermont. It was like an alluring cross between a pancake and a pudding, punctuated with silky sweet pears, just like this version. I cut so many thin slices of the dessert for myself, I must have eaten half of it by the end of the evening. Anjou, red Anjou, and Bartlett pears all work well. The juice of a blood orange will give this an appealing rosy hue.

Ingredients

  • lb (750 g) firm, ripe pears, peeled, cored, and cut ½-inch (12-mm) slices
  • cup (5 oz/155 g) sugar
  • 2 tablespoons fresh orange juice
  • ¾ cup (6 fl oz/180 ml) whole milk
  • 6 tablespoons (3 fl oz/90 ml) heavy cream
  • 6 tablespoons ( oz/40 g) sorghum flour
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • teaspoon kosher salt
  • confectioners’ sugar for dusting

    Method

    1. Preheat the oven to 350°F (150°C). Butter a 10-inch (25-cm) deep-dish glass pie dish or similar sized baking dish.
    2. Place the pear slices in a shallow baking dish, add cup ( oz/80 g) of the sugar and the orange juice, and toss to combine. Let stand until the juices release, tossing occasionally, about 20 minutes. Pour out the juices into a small bowl, and reserve the pears and juices separately.
    3. In a food processor, process the milk, cream, sorghum flour, eggs, vanilla, lemon zest, salt, the pear juices, and the remaining cup sugar until very smooth, about 20 seconds. Pour enough of the batter into the pie dish to coat the bottom. Place in the oven and bake until just set, about 8 minutes.
    4. Remove the pie dish from the oven and arrange the pear slices in a starburst pattern in the bottom of the pie dish. If there are any remaining pear juices in the bowl that held the pears, add it to the batter. Gently pour the remaining batter into the pie dish.
    5. Bake until the custard puffs, the edges brown, and a small knife inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for at least 20 minutes and up to 2 hours.
    6. Dust the clafoutis with confectioners’ sugar. Cut into wedges and serve warm. Or, cover and refrigerate for up to 1 day and serve cold or at room temperature.