Food & Cooking Recipes Dessert & Treats Recipes Pear-and-Golden-Raisin Clafouti 4.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This fruit-filled cake comes together so easily, you'll want to make it often. Ingredients 2 Bosc pears (about 1 pound) ¼ cup golden raisins 1 ½ tablespoons light-brown sugar, plus more for garnish Unsalted butter, for greasing pans For the Batter 2 large eggs 1 ¾ cups heavy cream ¼ cup all-purpose flour ¼ cup granulated sugar ⅛ teaspoon ground nutmeg Pinch of salt Directions 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. Cook's Notes This recipe works best if you use heavy cream that has not been ultra-pasteurized. Rate it Print