Pear Clafouti

Pronounced “clah-foo-TEE,” this is a French rustic-style dessert. It’s probably the quickest, easiest baked dessert you’ll ever make from scratch, and it’s perfect for an impromptu brunch or a last-minute potluck. I have made this a handful of times in the past few months, and I intend to experiment with seasonal fruit such as peaches, cherries, plums and berries. I also want to try other spices – today was the first time I added cinnamon and I might try cardamom. This recipe was inspired from Baking Bites; I use fewer eggs and less sugar, and added lemon and cinnamon.

Pear Clafouti (serves 4-6)

3 – 4 firm pears, D’anjou or Bartlett
1 small lemon, zested and juiced
1 T sugar

1/2 cup all-purpose flour
2 T sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon or cardamom

1 cup milk
2 eggs
1 tsp vanilla extract

Preheat the oven to 425,° with the rack in middle position.

Lightly butter a 9-inch pie plate or other baking dish. Peel, core, and slice the pears. Arrange them in the baking dish. Sprinkle with lemon juice and zest.

In a medium bowl, sift together dry ingredients. Pour in the milk and whisk until smooth. Add the eggs and beat with the whisk. Stir in the vanilla.

Pour the batter over the pears, and sprinkle with 1 tbsp sugar. Bake for 12-15 minutes, then turn the heat down to 350.° Bake for another 20-25 minutes, until set and browned on top.

Serve warm or at room temperature, alone or topped with yogurt, creme fraiche, whipped cream or ice cream.