Pear Clafoutis Recipe (2024)

I have made this recipe several times with the half cup yogurt and half cup milk and once with milk alone. It is much better with the yogurt. The yogurt does not affect the flavor, but it does improve the texture. I used pear brandy from St. George's Spirits.

very good. I substituted pomegranate molasses for the honey and added a bit of ground ginger as well. the sharpness of the ginger really made this dish stand out, and brought more complexity to its lightness.

Ground ginger, almond flour, sliced almonds on top made this terrific

I love clafoutis, and the basics here are fine, but I think that I prefer a classic all-milk recipe over including yogurt as is suggested here. Yogurt feels like a distraction from the main fruit and egg flavors.

Try this. It is a simple, elegant and satisfying cool-weather treat. I have made this recipe twice, both times in a 12” cast iron skillet that was pre-heated in the 375-degree oven with the butter for 10 minutes. It has been lovely each time. I substituted brandy for eau de vie and added 1/8 t of ground cardamom and a pinch of saffron to the pears at the beginning of the mace ration time.

Great recipe. Adding about 1/2 to of lemon zest brightens it a bit

Delicious. I used amaretto to marinate the pears (Comice).

I had the same thought! Alas, I'd used up my amaretto. So I used Frangelico (hazelnut liqueur), Comice pears, and substituted almond milk for half of the regular milk (i.e. 1/4 cup each). The nuttiness is super subtle. I actually wish there was a little more complexity to this recipe... I'll try nutmeg next time. But amazing texture and presentation for such a simple recipe! I'd let sit for at least 10 min before serving; the pears retain a lot of heat.

I was brave enough to make this with half&half (didnt have any milk) and whey left from yogurt straining (needed to use it). To my surprise the result is amazing. It's a bit jelly-like which is great in my opinion.

Other than peeling and cutting the fruit, this was super fast to make. Cut back on the sugar by a third and I didn’t miss it.

This might be the most delicious clafoutis I've ever made

Soooo good. Used rum and way less sugar but a little crunchy raw sugar on the top (added once solidified) and quick broil at the end

Have been making this recipe for years, with and without brandy, with maple syrup instead of honey while away at a cabin, with all milk and an extra egg yolk, with peaches or apples instead of pears… never disappoints, very forgiving and flexible, and doesn’t last more than a day (especially if you have company).

I love clafoutis and have played with various recipes over the years. This one gives a loftier, more custardy result than my go-to cherry versions - partly down to the peeled pears, which are bulkier and meld together beautifully with the batter. So while I don't think it's appropriate to compare the two styles head-to-head, I can say that this recipe is INCREDIBLE and I will certainly make it again.

I love all the variations provided in the comments. I will certainly make this clafoutis again. I used cointreau, strawberry yogurt and half and half, because it's what I had. Turned out great.

Delicious. I made this at the last minute and skipped the alcohol, used almond milk and vanilla greek yogurt and it was still wonderful. Next time I will try with the alcohol for some added flavor.

We have made many variations of this with: kiwi, raspberries, apricots, cherries, and figs. Surprisingly, the fig one was not that great. Apricot is probably one of my favorites for summer. We've also used less sugar in making this and relied on the sweetness of the fruit. Try different variations to find the fruit that works for your tastebuds.

This dessert was delicious but it needs both some additional color and a bit of tartness to counteract all that sweetness. I tried blueberries and it was the perfect compliment.

I used Marsala and a beautiful Aussie honey in the marinade and subbed in GF flour. It turned out beautifully!

To make this gluten and dairy free we substituted gluten-free flour, then used cashew creme in place of the yogurt, and almond milk. And a lovely port for the liqueur. The texture turned out almost custardy but it was delicious.

Lovely - mixed the batter in a blender (thanks Martha Stewart) - a quick, light and tender dessert using very ripe Bosc pears.

Subbed regular brandy, 1 tsp vanilla extract, and 1/2 cup Siggi full fat yogurt, as that was what I had. Really liked it, but will add a little spice next time.

This was just OK, and I feel I did something wrong. It may have been subbing almond flour, on the recommendation of a reviewer, and it came out tasting grainy. The pears might not have been that good -- Bartlett, ripe but not mushy. Not sure where I fell short!

Okay to use d'anjou pears?

I halved the recipe and we agreed it was a delight. Pears made the dish delicate and deliciously moist. I substituted gluten free flour which worked very well.

I used cooking Sherry instead of fancy liquor, w extra vanilla, bc it did not require an extra trip to the store. The result- fantastic, w a little vanilla ice cream!

Hello. How many pears, approximately?