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Pear-and-Golden-Raisin Clafouti


This fruit-filled cake comes together so easily, you'll want to make it often.

  • Servings: 4

Source: Martha Stewart Living, February 1997


  • 2 Bosc pears (about 1 pound)
  • 1/4 cup golden raisins
  • 1 1/2 tablespoons light-brown sugar, plus more for garnish
  • Unsalted butter, for greasing pans

For the Batter

  • 2 large eggs
  • 1 3/4 cups heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt


  1. Heat oven to 400 degrees. Generously butter a 12-inch-round gratin dish; set aside. Peel pears, cut in half lengthwise, and, using a melon baller, remove core. Slice pears into 1/4-inch-thick slices crosswise, and arrange pear halves in the bottom of prepared gratin dish. Set aside.

  2. In a food processor, combine the eggs, 1 cup cream, flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pour the batter around the pears, and sprinkle the top with raisins.

  3. Bake until the top begins to set, about 12 minutes. Sprinkle with light-brown sugar; continue to bake until clafouti is set and golden brown on top, about 8 minutes. Whip remaining 3/4 cup cream to soft peaks. Remove clafouti from oven; serve immediately with whipped cream sprinkled with more brown sugar, if desired.

Cook's Notes

This recipe works best if you use heavy cream that has not been ultra-pasteurized.

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