Pear Clafoutis

I've been making this easy and delicious claflouti (CLAH-FOO-TEA) recipe for years, and it has become a family favorite. Most any fruit will work but this French dish is traditionally made with cherries. I often make it with frozen blueberries, but I recently made it with overripe pears and wow, it was terrific. It has a stiff custard-like consistency that some kids may need to be introduced to but will quickly grow to love. Other kids and most adults will love it immediately. Be sure to cook this dish enough. It may seem done but cook it the full time to make sure it is a firm consistency.

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Pear Clafoutis

Yield: 6 - 8 servings

Author: Judes Draughon

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

I've been making this easy and delicious claflouti (CLAH-FOO-TEA) recipe for years, and it has become a family favorite. Most any fruit will work but this French dish is traditionally made with cherries. I often make it with frozen blueberries, but I recently made it with overripe pears and wow, it was terrific. It has a stiff custard-like consistency that some kids may need to be introduced to but will quickly grow to love. Other kids and most adults will love it immediately. Be sure to cook this dish enough. It may seem done but cook it the full time to make sure it is a firm consistency.

Ingredients

• 4 ripe pears, cored, peeled and sliced
• 1 - 2 tbsp pure maple syrup or raw honey (optional, use if fruit is not sweet)
• 1 1/2 cups milk (almond milk also works)
• 3/4 cup white whole wheat flour ( or gluten-free flour)
• 1/3 cup pure maple syrup or raw honey or 1/2 cup sugar
• 5 eggs
• 1/4 tsp salt
• 1/2 tsp almond extract
• Powdered sugar for garnish

Instructions

1. Preheat oven to 370 degrees F. Spread pears or other fruit in a 10" round pan (or 12" x 9" pan) sprayed with non-stick spray so the bottom of the dish is covered with fruit. Sweeten fruit if needed by sprinkling a sweetener over it.
2. Add milk, flour, maple syrup, eggs, salt, and almond extract in a blender and blend on high speed, until well blended. Note: Raw honey also tastes great in the recipe but be aware it browns it before the dish is finished cooking. I just lay a piece of foil over it when it becomes golden brown and leave it in the over for at least 50 minutes.
3. Pour mixture over fruit and bake about 40 - 50 minutes or until the surface is golden brown and it is very firm in the middle. Remove from oven and allow to cool for 5 minutes or so.
4. Dust with powdered sugar through tea strainer or shaker. Refrigerate to store. Enjoy!

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