Pear and Dried Cherry Clafouti

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

  • Prep:
  • Total Time:
  • Servings: 6
Pear and Dried Cherry Clafouti

Photography: Kirsten Strecker

Source: Martha Stewart Living, October Fall 2005


  • 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


  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.

Cook's Notes

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


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