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Pear and Dried Cherry Clafouti

This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.

  • prep: 15 mins
    total time: 50 mins
  • servings: 6
Photography: Kirsten Strecker

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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

Cook's Note

Serve leftovers for breakfast the next morning, hot or cold.

Directions

  1. Step 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. Step 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. Step 3

    Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

Source
Martha Stewart Living, October Fall 2005

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Reviews (2)

  • 2 Mar, 2013

    I've made this recipe many times and it always gets rave reviews from family and friends...I am leaving for the store in a few minutes to buy cream to make one for my daughter and grandaughter tonight!!! I never have any leftovers...it is a wonderful dessert... but make sure your pears are ripe@!

  • 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.