Pear Clafoutis
Pear Clafoutis is a French dessert that combines ripe pears with a velvety custard base, originating from the Limousin region of France. Traditionally made with cherries, the pear version incorporates the subtle flavors and textures of pears into this beloved dish. Belonging to the pudding and custards category and serving 4-6 people, Pear Clafoutis is a dish that has both casual and formal tables. Key ingredients include firm, ripe pears, sugar, fresh orange juice, whole milk, heavy cream, sorghum flour for a gluten-free alternative, eggs, vanilla extract, and lemon zest. The preparation involves soaking the pear slices in sugar and orange juice, creating a batter with the remaining ingredients, and then baking until the custard sets and puffs up, with a golden edge. The taste of Pear Clafoutis is a delightful balance of sweet pears and creamy, lightly sweetened custard, with a hint of citrus and vanilla, offering texture that's dusted with confectioners' sugar.
- 1½ pound Ripe Pears, Peeled, Cored, and cut ½-inch (12-mm) Slices
- ⅔ cups Sugar
- 2 tablespoons Fresh Orange Juice
- ¾ cups Whole Milk
- 6 tablespoons Heavy Cream
- 6 tablespoons Sorghum Flour
- 4 Large Eggs
- 1 tablespoon Pure Vanilla Extract
- 1 teaspoon Grated Lemon Zest
- ⅛ teaspoons Kosher Salt
- Confectioners’ Sugar for dusting
- Starting Warm:
By warming the oven to a cozy 350°F (150°C). Butter a 10-inch deep-dish glass pie dish, setting the stage.
- Pear Prep:
Arrange the pear slices in a shallow dish, sprinkling them with ⅓ cup of sugar and fresh orange juice. Toss them to ensure each slice. Let them sit, occasionally giving them a toss, until they're macerated and have released their juices, about 20 minutes. Separate the pears from their juices.
- Creating the Custard:
In a food processor, blend together the milk, cream, sorghum flour, eggs, a dash of vanilla, a zest of lemon, and a pinch of salt, along with pear juices and the rest of the sugar. Aim for a mixture about 20 seconds. Pour batter into your prepared dish to create a thin layer. Bake it until it's just set about 8 minutes.
- Assembling with Care:
With the pie dish out of the oven, arrange the pear slices in a radiant starburst pattern at the bottom. If there's any leftover pear juice, whisk it into the batter. Then, pour the rest of the batter over the pears.
- The Final Bake:
Return the dish to the oven, letting it bake until the custard puffs up about 55 minutes. Test clafoutis with a knife.
- Finishing Touches:
Allow the clafoutis to cool on a wire rack, giving it at least 20 minutes. Before serving, dust it with a snowfall of confectioners' sugar.
