RECIPE: Pear and Dried Cherry Clafouti

tlsullivanctOctober 30, 2005

This was in a recent issue of Martha Stewart Living. I never heard of Clafouti and this peaked my curiousity so I thought I would try it. I love custard so I was eager to give it a try. Absolutely delicious and easy!

Pear and Dried Cherry Clafouti

Courtesy of Martha Stuart Living, October 2005

Prep Time: 15 min. Total Time: 50 min.

Serves 4 to 6

A Clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. Serve leftovers for breakfast the next morning, hot or cold.

Unsalted butter, for baking dish

1/4-cup all-purpose flour, plus more for dusting

1/2 cup dried cherries

1 large Anjou pear, peeled, halved lengthwise, and cored

3/4-cup whole milk

3/4-cup heavy cream

2 large eggs

1-teaspoon pure vanilla extract

1/4-cup sugar

Pinch of salt

Preheat oven to 400 degrees F. Butter a 10-inch ceramic tart dish or a 9-1/2" pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1-inch. Let stand until plump, about 10 minutes.

Cut pear lengthwise into 1/8-inch thick slices, fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.

Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day.

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I've made clafouti before but not with pears & dried cherries. It sounds good. Thanks for posting it!

    Bookmark   October 30, 2005 at 4:04PM
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Thanks Tammy. I made your Clafouti tonight. I didn't have

dried cherries so I used dried cranberries instead. It is really good and I'm looking forward to having a slice for breakfast. Thanks again.


    Bookmark   October 31, 2005 at 2:06AM
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Hmmm, now how did you get yours to come out of the pan and stay in such a perfect triangle. :-) My first piece looked as if it was thrown up against the wall. LOL! I buttered the dish and floured lightly. I think I need to put one of those flexible spatulas on my shopping list. However, the next day it set up nicely from being in the refrigerator overnight.

I am going to have fun experimenting with this dessert. Try it with fresh cherries soaked in cognac possibly. How about apples with cinnamon or apples with grated cheddar. I have discovered a brand new dessert to have fun with!

    Bookmark   October 31, 2005 at 9:31AM
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Tammy, I did the same as you. I buttered and floured the dish and I let it sit for about 1/2 an hour before slicing it. It was still warm though. I think that there are a lot of possibilities with this dessert. I'm thinking that a little grated chocolate might also be nice especially with the cherries.


    Bookmark   October 31, 2005 at 10:07AM
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Sounds good to me too, Tammy! Will make a nice dessert for the holidays.
Thanks for sharing your recipe.

    Bookmark   October 31, 2005 at 12:51PM
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Fresh blueberries in clafouti are mighty fine also!

    Bookmark   October 31, 2005 at 7:46PM
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fresh blueberries ...

Mmmm, too bad I have to wait 9 LONG months for them! Whaaaa!

    Bookmark   October 31, 2005 at 7:59PM
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I have made this numerous times and follow the recipe in Ina Garten's Barefoot in Paris.I use less sugar and 3 pears(bosc,anjou,barlett all work well in this recipe!), skip soaking the cherries and add them as is from the package! Also, I butter&sugar the dish instead of flour.We also enjoy this as a brunch item as well

    Bookmark   December 6, 2005 at 4:10PM
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