Pear And Dried Cherry Clafouti

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. I made it so many times – and never had a picture taken – must remember the very next time.

Serves 4 to 6

  • Unsalted butter, to grease the baking dish
  • ¼ cup all-purpose flour, plus more for dusting
  • ½ cup dried cherries
  • 1 large Anjou pear, peeled, halved lengthwise, and cored
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup sugar
  • Pinch of salt
  1.  Preheat oven to 400°.
  2. Butter a 10-inch ceramic tart dish or 9 1/2 inch pie plate I sometimes us a cast-iron frying pan, its size depending on how many people etc.  10 inch (25 cm) dia is plenty for 6 .
  3. Dust with flour, and tap out excess; set aside.
  4. Put cherries in a medium bowl, and cover with boiling water by 1 inch.
  5. Let stand until plump, about 10 minutes.
  6.  Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish.
  7. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute.
  8. Pour batter over pear.
  9. Drain cherries; sprinkle over batter.
  10. Bake until golden and set, about 25 minutes.
  11. Let stand 15 minutes.
  12. Cut into wedges.

Note: Clafouti can be refrigerated in an airtight container up to 1 day.

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