Pear & Cranberry Clafoutis is easy to make and even easier to eat! Fresh fruit is baked is a light, custardy filling that is super easy and super fast to mix.
Ok, I thought I’d squeeze in one more quick recipe to help you plan your holiday menu. This recipe is a great one for those who love homemade dessert, but don’t want a fussy or complicated recipe.
A classic clafoutis is made with cherries. Cherries are a summer fruit and you could imagine the classic recipe would be perfect for an easy, summer dessert.
I recently got a whole bunch of “winter pears” from a friend. He was visiting family in the country and came across an old pear tree which had produced a windfall of fruit. Lucky me, I get to share the bounty! Thanks, Tim!
I absolutely love baking with pears because they’re very juicy, yet they hold up pretty well in the oven, especially if you choose pears that are ripe, but still firm.
I tossed in an handful of cranberries for a little seasonal color and a nice tangy bite. The hint of brandy in the custard accentuates the fruit flavors perfectly, and you know I can never resist a little booze in my dessert.
I love to eat clafoutis still warm from the oven with nothing more than a sprinkle of powdered sugar. To fancy it up a bit you can top it with a dollop of whipped cream or scoop or vanilla ice cream.
That’s it! Quick recipe, quick post.
- 1 cup (8 oz, 236 ml) whole milk
- 1/2 cup (4 oz, 120 ml) heavy cream
- 1/4 cup (2 oz, 60g) white sugar
- 1/4 cup (2 oz, 60g) light brown sugar
- 3 eggs plus 1 yolk
- 1 Tbsp vanilla extract
- 1 Tbsp brandy (optional)
- pinch of salt
- ½ cup (2 oz, 60g) all purpose flour
- 3 medium (16 oz, 450g) pears, peeled, cored & cut into 1" chunks
- 1 cup (3.5 oz, 105g) cranberries
- Preheat the oven to 350°F.
- Combine all the ingredients except the pears and cranberries in a food processor or blender. Process for about 30 seconds to mix the ingredients. Let the batter rest while you prep the pan and the fruit.
- Butter a 10" round glass or ceramic baking dish. Coat the buttered dish with granulated sugar. Distribute the pears and cranberries evenly in the pan. Slowly pour the batter to cover the fruit
- Bake 35-40 minutes until the custard is set and the top is golden brown. Let the custard settle for at least 10 minutes before serving.
I like to serve the clafoutis warm from the oven. You can make it ahead and reheat before serving or serve at room temperature.