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Pear and Dried Cherry Clafouti

Recipe photo courtesy of Kirsten Strecker

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

Source: Martha Stewart Living, October 2005
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • MS11316208
    8 JUN, 2018
    I've made this easy, not too sweet dessert many times, and I love it. Making it again for a lunch guest on Tuesday
  • MS11252808
    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 is a wonderful dessert... but make sure your pears are ripe@!
  • BeckyLG
    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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