How I love to make clafoutis at home. It’s one of my favorite safe desserts and plan B desserts as well. I’m not much of a baker or dessert maker. So that’s why a clafoutis is right up my alley: it contains very little ingredients. And the stuff that you need to make one, is so easy. Ingredients that even I have somewhere laying around in my kitchen cupboards and pantry.
Sugar, flour, eggs, butter and milk. Simple and yet so delicious.
And failproof! I’ve always been able to put a lovely clafoutis on my dinner table. This recipe never lets me down. If you still need a plan B dessert, then this is the one! Because it’s flawless.
I made a classic cherry and a grape clafoutis before… And I think that it’s time for another clafoutis experiment today: my lush clafoutis with fresh pears and saffron! Pears are a great fruit to cook with and make desserts.
But be aware of the ones you choose to cook with though.
Pear Clafoutis with Saffron
It’s like with potatoes: some are perfect for mash, others for boiling…
Some pears are only meant to eat just like that as a snack. Others are better to cook with. I used Durondeau pears. Bosc, Anjou and Bartletts pears are also perfect for this pear clafoutis.
I love the combination of the pears and the saffron here.
That’s quite the flavor match I must say! Sprinkle the lukewarm pear clafoutis with some icing or caster sugar right before serving. Also serve a scoop of vanilla ice cream next to it and you are in for a real treat.
Lukewarm pear clafoutis with a hint of saffron... a great autumn dessert!
- 2 large pears
- 3,5 oz caster sugar (100 g)
- 2,5 oz pastry flour (70 g), sifted
- 1 cup whole milk (240 ml)
- a pinch of saffron threads or saffron powder
- 2 medium eggs
- ½ tsp unsalted butter
Pour 2 teaspoons of water in a tiny cup and add the saffron threads. If you're using saffron powder, skip this step.
Peel the pears and slice them in half lengthwise. Core them. Place the halves cut side down in a medium pan. Then add the milk.
- Place the pan over medium heat. Gently poach the pears for 10 minutes. Turn them over after 5 minutes. Once done, remove the pears. Then place them in an 8-inch (20 cm) diameter tart tin you rubbed with the butter.
Let the pears cool. Strain the warm milk in measuring cup. To make the clafoutis you only need ⅔ cup (160 ml). Break the eggs and transfer them to a large mixing bowl. Add the sugar.
Beat the eggs and sugar until pale and foamy. Then add ⅔ cup (160 ml) of the lukewarm milk.
Stir well. Sprinkle with the sifted pastry flour and a pinch of salt.
Also add the soaked saffron and liquid (or saffron powder).
- Whisk into a runny batter. Let it rest for 10 minutes. Preheat the oven to 356°F (180°C). Then pour the saffron batter carefully in the tart tin with the poached pears.
Bake the pear clafoutis in the hot over for 45 to 50 minutes. The top should be lightly golden and the batter should be fully set in the center. The pear clafoutis will puff up while baking but that will disappear while cooling down. Remove the pear clafoutis from the hot oven and let it cool at room temperature. Then sprinkle with icing sugar and serve lukewarm.