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Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!

Saffron & Pear Clafoutis

Lukewarm pear clafoutis with a hint of saffron... a great autumn dessert!

Course Dessert
Cuisine French
Keyword pear clafoutis
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories per serving 292 kcal

Ingredients

  • 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
  • salt

Instructions

  1. 1. Pour 2 teaspoons of water in a tiny cup and add the saffron threads. If you're using saffron powder, skip this step.

  2. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  3. 2. 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.

  4. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  5. 3. 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.

  6. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  7. 4. 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.

  8. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  9. 5. Beat the eggs and sugar until pale and foamy. Then add ⅔ cup (160 ml) of the lukewarm milk.

  10. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  11. 6. Stir well. Sprinkle with the sifted pastry flour and a pinch of salt.

  12. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  13. 7. Also add the soaked saffron and liquid (or saffron powder).

  14. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  15. 8. 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.

  16. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!
  17. 9. 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.

  18. Lukewarm pear clafoutis with a hint of saffron... what a great autumn dessert! Pears and saffron, quite a surprising match!