Best 6 Roasted Pear And Cinnamon Clafouti Recipes
Indulge your taste buds with our delectable Roasted Pear and Cinnamon Clafouti, a delightful French dessert that combines the juicy sweetness of roasted pears with a tender, custard-like batter infused with the warm embrace of cinnamon. This culinary masterpiece is a symphony of flavors and textures, making it the perfect ending to any special occasion or a comforting treat for a cozy evening in.
Our recipe collection offers variations to suit every palate. Craving a gluten-free option? We've got you covered with our Almond Flour Clafouti, where almond flour replaces traditional wheat flour, resulting in a delicate and subtly nutty flavor. For those with a sweet tooth, our Chocolate Chip Clafouti adds a touch of indulgence with rich chocolate chips scattered throughout the batter. And if you prefer a classic, our Traditional Clafouti follows the timeless recipe, showcasing the pure essence of this French delight.
Each recipe provides detailed instructions, ensuring success even for novice bakers. With tips on selecting the perfect pears, achieving the ideal custard consistency, and mastering the art of roasting, we guide you every step of the way. Whether you're a seasoned baker or just starting your culinary journey, these recipes guarantee a delightful and memorable dessert experience.
ROASTED PEAR AND CINNAMON CLAFOUTI
Provided by Jayne Cohen
Categories Cake Fruit Dessert Bake Pear Winter Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350°F.
- Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.
PEAR CLAFOUTI
A lovely custard pear dessert, fancy enough for guests and served with whipped cream it's sure to impress.
Provided by Rita Spangler
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
- Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
- Pour batter over the pears in the baking dish.
- Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 34.8 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 11.8 g, Sodium 126.9 mg, Sugar 25 g
ROASTED PEAR AND CINNAMON CLAFOUTI
Clafouti is a moist, custardy, fruit-filled "pancake". It is delicious, simple to throw together, and a surefire way to impress breakfast or brunch guests. They'll think you worked much harder than you did. Try some simple substitutions with items on hand. Tart apples are excellent in lieu of the pears. From Bon Appetit
Provided by DangerBun
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F
- Butter 9-inch cast-iron skillet and heat over medium-high heat.
- Add pears to skillet and cook until uniformly golden brown, about 3 minutes per side.
- Pour maple syrup over pears.
- Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes.
- Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes.
- Cool pears in skillet to room temperature.
- Reduce oven temperature to 350°F.
- Place eggs, half and half, and vanilla in blender and process until smooth.
- Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend.
- Pour batter over pears in skillet.
- Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes.
- Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl.
- Sprinkle over clafouti; serve warm.
Nutrition Facts : Calories 307.1, Fat 9, SaturatedFat 4.7, Cholesterol 125.8, Sodium 90.5, Carbohydrate 52.7, Fiber 4.9, Sugar 33.1, Protein 6.4
PEAR CLAFOUTIS
It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
- Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
- Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
- Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g
PEAR CLAFOUTIS
Steps:
- Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears.
- Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.
PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
Tips:
- Use ripe pears: Use ripe pears that are slightly soft to the touch. They will be easier to core and slice, and they will have a sweeter flavor.
- Slice the pears thinly: This will help them to cook evenly in the clafouti batter.
- Use a good quality cinnamon: The cinnamon is a key flavor in this clafouti, so use a good quality cinnamon that has a strong flavor.
- Don't overmix the batter: Overmixing the batter can make the clafouti tough. Mix just until the ingredients are combined.
- Bake the clafouti until it is just set: The clafouti should be slightly wobbly in the center when it is done. If you overbake it, it will become dry and tough.
Conclusion:
Roasted Pear and Cinnamon Clafouti is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be served warm or cold. The pears and cinnamon give the clafouti a sweet and flavorful taste, and the custard-like batter is rich and creamy. This clafouti is sure to be a hit with your family and friends.
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