Maple Pear Clafoutis

Maple Pear Clafoutis is a rustic French-inspired dessert that’s both elegant and incredibly simple to make. Tender chunks of ripe pear are baked in a custardy batter infused with rich maple syrup and vanilla, creating a light, slightly sweet dish that’s perfect for entertaining or an easy weeknight indulgence. Served warm with a dusting of powdered sugar, it’s a comforting yet sophisticated dessert that’s sure to impress.

Why You’ll Love This Recipe

• Elegant yet easy: A stunning dessert that comes together with minimal effort.

• Perfect use for ripe pears: A great way to highlight fresh, seasonal fruit.

• Custardy and comforting: A soft, flan-like texture with golden edges.

• Naturally sweetened: Real maple syrup adds depth without overpowering sweetness.

• Versatile: Delicious warm or at room temperature, for dessert or even brunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups firm-ripe pears, peeled, cored, and diced (about 3 pears)
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1 tablespoon granulated sugar
3 large eggs
⅓ cup maple syrup
¾ cup all-purpose flour
¼ teaspoon salt
1 cup heavy cream
1 tablespoon vanilla extract
Confectioners’ sugar, for dusting

Directions

1. Add the diced pears to a small bowl and drizzle with lemon juice. Stir to coat evenly and set aside.

2. Preheat the oven to 375°F. Grease a 9-inch ovenproof skillet or baking dish with the softened butter. Sprinkle granulated sugar around the bottom and sides of the dish.

3. In a mixing bowl, whisk together the eggs and maple syrup until smooth.

4. Add the flour and salt, whisking until no lumps remain. Then whisk in the heavy cream and vanilla extract until fully incorporated.

5. Spread the pears evenly over the bottom of the prepared dish. Pour the batter over the top.

6. Bake for 25–30 minutes, or until the top is golden brown and the custard is set. If the top begins to brown too quickly, loosely tent with aluminum foil.

7. Remove from the oven and let it cool on a wire rack. The clafoutis will jiggle slightly and may deflate as it cools—this is normal.

8. Once cooled, dust with confectioners’ sugar and serve.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use different fruits: Substitute pears with apples, plums, cherries, or berries.

• Dairy-free version: Use full-fat coconut milk in place of cream and a vegan butter alternative.

• Add spices: A dash of cinnamon or nutmeg enhances the flavor of the pears.

• Maple swap: Use honey or agave syrup in place of maple for a slightly different flavor.

Storage/Reheating

Store leftover clafoutis in the refrigerator, covered, for up to 3 days.
To reheat, warm individual slices in the microwave for 20–30 seconds or place the dish in a 300°F oven for 10–15 minutes.
Clafoutis can also be enjoyed cold or at room temperature, depending on your preference.

FAQs

What is clafoutis?

Clafoutis is a French dessert made by baking fruit in a simple custard-like batter. It’s traditionally made with cherries but works well with many fruits.

Can I use canned or frozen pears?

Fresh, firm-ripe pears are best for texture, but well-drained canned pears or thawed frozen pears can be used in a pinch.

Does the clafoutis need to be refrigerated?

Yes, once cooled, store any leftovers in the fridge to keep the custard fresh.

Can I make this ahead of time?

Yes, it can be made a day in advance and stored in the fridge. Dust with powdered sugar just before serving.

Is this gluten-free?

Not as written, but you can substitute a gluten-free all-purpose flour blend to make it gluten-free.

Can I double the recipe?

Yes, use a larger baking dish (like a 9×13-inch pan) and add 5–10 minutes to the baking time.

Why did my clafoutis deflate after baking?

This is completely normal. Clafoutis will puff up in the oven and deflate as it cools due to the custard structure.

Can I use milk instead of cream?

Yes, though the texture will be slightly less rich. Whole milk is the best substitute.

What kind of maple syrup should I use?

Use pure maple syrup, preferably Grade A Dark for a deeper, more robust flavor.

How should I serve clafoutis?

Serve warm or at room temperature with a dusting of powdered sugar, or alongside whipped cream or vanilla ice cream.

Conclusion

Maple Pear Clafoutis is a beautifully simple dessert that transforms basic ingredients into something special. With its soft custard base, juicy pears, and sweet maple flavor, it’s perfect for both casual family dinners and elegant gatherings. Serve it warm with a dusting of powdered sugar, and you’ll have a dessert that’s as impressive as it is easy to make.

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