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Pear and Dried Cherry Clafouti

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    A clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. In this clafouti, creamy, custard-like batter is baked over a layer of fanned pear slices; dried cherries stand in for the traditional fresh ones. The mixture puffs up as it bakes and deflates as it cools. Serve leftovers for breakfast the next morning, hot or cold.
    Martha Stewart Living, October Fall 2005
    • Prep Time 15 minutes
    • Total Time 50 minutes
    • Yield Serves 4 to 6
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    Ingredients

    • Unsalted butter, for baking dish
    • 1/4 cup all-purpose flour, plus more for dusting
    • 1/2 cup dried cherries
    • 1 large Anjou pear, peeled, halved lengthwise, and cored
    • 3/4 cup whole milk
    • 3/4 cup heavy cream
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/4 cup sugar
    • Pinch of salt

    Directions

    1. Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
    2. Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
    3. Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

    Recipe Reviews

    Review This Recipe
    • BeckysStitches
      16 Jan, 2012

      Our leftovers won't be going to waste, but this recipe didn't produce anything that felt very special. I would have preferred it to be a touch sweeter (and I don't like overly sweet desserts). Also, the pear slices were still on the al dente side when the rest of the dish was done. In the spirit of full disclosure, I had never made nor eaten clafouti before, so I wasn't entirely sure what to expect. This wasn't bad, but I probably won't make it again.

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