Clafoutis is a speciality of the Limousin region of France, a simple flan traditionally made with black cherries.
The name clafoutis (sometimes spelled clafouti) is said to come from the Occitan word clafotis, in turn derived from verb clafir or claufir, which means “to fill.” And a filling dessert it is.
Made with just a few basic ingredients — eggs, milk, sugar, a little flour and fresh fruit–, clafoutis take only minutes to prepare yet the result is luscious and flavourful. When cherries are not in season, it can be made with pears, apricots, plums, apples, raisins and other fruit (though purists will tell you that it is called a flaugnarde when made with anything other than cherries).
Pear and chocolate clafoutis is wonderful variation of this dessert: the sweetness of pears, a smooth flan and rich morsels of dark chocolate are an exquisite flavour combination.
Clafoutis aux poires et au chocolat (pear and chocolate clafoutis)
Preparation time: 15 minutes
Baking time: 45 minutes
Serves: 6 to 8
- 4 pears
- 75 grams semisweet dark chocolate, coarsely chopped
- 250 ml milk
- 3 eggs
- 75 grams sugar
- 60 grams flour
- icing sugar (optional)
- Preheat oven to 180 degrees C (350 degrees F)
- In a large bowl beat eggs and sugar. Continue to beat while adding flour, then milk.
- Peel and core the pears, then slice thinly.
- Spread half the pears in a large buttered tart dish.
- Sprinkle the coarsely chopped chocolate over this layer, then cover with the remaining pear slices.
- Pour the batter over top, then bake for approximately 45 minutes, until the top is golden brown.
Clafoutis can be served warm or cold, sprinkled with a little icing sugar if desired.
This is our second pear recipe this month. If you like pears and almonds, check out my pear frangipane tart recipe.