~Warm Pear Clafouti served w/a Dollop of Creme Fraiche~

This is a quick dessert post on Pear Clafouti. Clafouti is a French dessert traditionally made with black cherries, arranged in a buttered dish covered with a thick flan like batter. I added pears to my Clafouti recipe, since it is Pear season. This dessert is quite simple & quick dessert, ready in 35 minutes. I love using fresh fruits in desserts for a refreshing yet satisfying taste. I saw this recipe on Ina Garten’s show on Food Network and felt confident that I can bake this dessert.  As you may or may not know from my other posts that I lack baking skills to put it mildly. So whenever I post a dessert that involves baking, you can rest assured that it’s an easy one! I think Clafoutis are a fun dessert, you can improvise and add any fruit that is in season. I served the Pear Clafouti warm with a dollop of creme fraiche for an extra creamy goodness!


Recipe Adapted from Ina Garten's Recipe on Foodnetwork.com


  • 1 tablespoon ligtly salted butter, at room temperature
  • 1/3 cup plus 1 tablespoon sugar (sugar in the raw)
  • 3 extra-large eggs, at room temperature
  • 6 tablespoons Organic all-purpose flour
  • 1 1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon kosher salt
  • 2 to 3 firm but ripe Bartlett pears
  • Confectioners’ sugar for sprinkling on top
  • A Dollop of Creme Fraiche


1.Preheat the oven to 375 degrees F.

2. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the /granulated sugar.

3. Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer at medium-high speed until light and fluffy, about 3 minutes.

4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, & salt.

5. Set aside for 10 minutes.

6. Meanwhile, cut in half &  core, and then slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.

7. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.

8. Serve warm or at room temperature, sprinkled with confectioners’ sugar, and a dollop of creme fraiche. Enjoy!

Nadia - September 28, 2010 - 3:58 am

Ina is the only one I really enjoy on the Food Network. Love this dessert and with all the pears this season it’s a wonderful option for dessert!

Your photos are WOW! You need to give me some tips once I get a new cam!!! ;)

I also love the Vermont Butter & Cheese Company. Their creme fraiche is the absolute best!

Bridgett - September 28, 2010 - 4:25 am

You can’t go wrong with an Ina Garten recipe and it looks like this one turned out beautifully. I love the sprig of mint in the creme fraiche too and your photos are perfect. You are so talented, Sara!

Sara - September 28, 2010 - 2:20 pm

Thank you @Nadia & @Bridgett! You ladies are so sweet! I think you are right Ina Garten’s recipes & show is the best on Food Network! I love her books too! I saw this recipe in her book, “Barefoot in Paris” lovely book!

Joy - September 28, 2010 - 2:37 pm

My mouth is watering!! This is such an elegant dessert, simply beautiful Sara!

Sara - September 28, 2010 - 4:21 pm

Thank you Joy! :) xoxo

Eliana - September 28, 2010 - 6:18 pm

WOW – this looks so elegant on the plate I almost wouldn’t want to eat it.

Faith - September 29, 2010 - 12:11 am

Ina’s recipes are really lovely, aren’t they? Looks like your clafouti is perfect!

marla {family fresh cooking} - September 29, 2010 - 1:22 am

Super fun twist that you used pear in this Clafouti. A nice twist on the cherry version. Looks like you have the baking thing down to me ;)

Sara - September 29, 2010 - 2:42 am

aww thank you Eliana!

Sara - September 29, 2010 - 2:42 am

Thank you Faith!

Sara - September 29, 2010 - 2:42 am

Thanks Marla, but I still have a ways to go with my baking skills…:))

Shao - September 29, 2010 - 2:51 am

That looks gorgeous and I love the simple presentation of it. I’ll have to give this a try soon. Looks like the perfect dessert for early fall.

Soma - September 29, 2010 - 3:03 am

What a perfect way to end the day (at least I am doing it virtually). Love fruity desserts and Ina never fails.

rebecca - September 29, 2010 - 3:09 am

wow this looks divine, so sorry I haven’t visited for a while you cook so so well Rebecca

Sara - September 29, 2010 - 3:10 am

Thank you Shao!

Sara - September 29, 2010 - 3:10 am

Thanks Soma!

Sara - September 29, 2010 - 3:11 am

thank you Rebecca!

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