Ingredients
- 2 cups (330 g) 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 (80 ml) maple syrup
- ¾ cup (97 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (240 ml) heavy cream
- 1 tablespoon vanilla extract
- Confectioners’ sugar, for dusting
Instructions
- Place diced pears in a small bowl and drizzle with lemon juice. Stir to coat and set aside.
- Preheat oven to 375°F (190°C). Grease a 9-inch ovenproof skillet or baking dish with softened butter and sprinkle with granulated sugar.
- In a medium bowl, whisk together eggs and maple syrup until smooth.
- Whisk in flour and salt until no lumps remain.
- Add heavy cream and vanilla extract and whisk until fully combined.
- Spread pears evenly in the prepared skillet or dish.
- Pour the batter over the pears.
- Bake for 25–30 minutes, or until the top is golden and custard is just set. Tent with foil if browning too quickly.
- Remove from oven and let cool on a wire rack. It will jiggle slightly and may deflate—both are normal.
- Dust with powdered sugar before serving.
Notes
- Use firm-ripe pears like Bosc or Anjou for best texture.
- The clafoutis will slightly deflate as it cools—this is expected.
- Serve warm or at room temperature with a dollop of whipped cream or ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 17g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
