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
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.
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.
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.