Pear Clafouti
A twist on the classic clafouti, essentially a fruit-filled crustless sweet quiche. Traditionally, clafoutis are made with fresh cherries, however this variation uses firm but ripe pears, cut into thin wedges and tossed with a tablespoon of pear brandy (optional). Serve it warm out of the oven scooped alongside your favorite vanilla ice cream. Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Pear Clafouti
A twist on the classic clafouti, essentially a fruit-filled crustless sweet quiche. Traditionally, clafoutis are made with fresh cherries, however this variation uses firm but ripe pears, cut into thin wedges and tossed with a tablespoon of pear brandy (optional). Serve it warm out of the oven scooped alongside your favorite vanilla ice cream. Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
Granulated sugar (for sprinkling)
1/2 tsp pure vanilla extract
3/4 cup heavy whipping cream
3 large eggs
1/2 tsp fine sea salt
3 Tbsp all-purpose flour
4 Tbsp confectioners' sugar
1 Tbsp pear brandy (optional)
2 Anjou pears (or Comice pears)
softened butter (for greasing pan)
Step by step
Special Equipment: 9-inch quiche pan, pie plate, or solid-bottomed tart pan; peeler; whisk.
Arrange an oven rack in the center of the oven and preheat the oven to 325ºF. Grease a 9-inch quiche pan or pie plate with softened butter. Set aside.
Peel the pears. Halve the pears lengthwise and remove the cores with a melon baller or small spoon. Cut each half lengthwise into thin wedges. In a medium bowl, toss the pears with the pear brandy. Set aside.
In a small bowl, whisk together the confectioner’s sugar, flour, and salt.
Add the eggs, cream, and vanilla to the blender. Blend on speed 3 until completely emulsified. Add the flour mixture and blend just into the dry ingredients are incorporated, about 15 seconds.
Arrange the pears in an even layer on the bottom of the prepared quiche pan. Pour the custard mixture over top. Bake the clafouti until puffed and golden on top, about 40 minutes. The custard should not jiggle when you gently shake the pan. Transfer to a wire rack. Sprinkle the top lightly with granulated sugar. Cool for at least 5 minutes before serving. (The clafouti will settle as it cools.) Cut into wedges and serve.