Cranberry-Pear Clafoutis Recipe

Name: Cranberry-Pear Clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried sweetened cranberries; 2.25 ounces (about 1/2 cup) all-purpose flour; 1/3 cup sugar; 1/8 teaspoon kosher salt; 1 cup 2% reduced-fat milk; 1/3 cup heavy cream; 1 tablespoon orange liqueur; 2 large eggs; 1 large egg yolk; 1 large egg white, beaten to soft peaks; 1 tablespoon butter; 1 cup chopped peeled ripe Anjou pear; 1 tablespoon powdered sugar; 1 ounce crumbled blue cheese; 1/4 cup chopped toasted walnuts

Servings: persons

1/2 cup dried sweetened cranberries
2.25 ounces (about 1/2 cup) all-purpose flour
1/3 cup sugar
1/8 teaspoon kosher salt
1 cup 2% reduced-fat milk
1/3 cup heavy cream
1 tablespoon orange liqueur
2 large eggs
1 large egg yolk
1 large egg white, beaten to soft peaks
1 tablespoon butter
1 cup chopped peeled ripe Anjou pear
1 tablespoon powdered sugar
1 ounce crumbled blue cheese
1/4 cup chopped toasted walnuts

1
Preheat oven to 400u00b0.
2
Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.
3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.
4
Whisk together milk, cream, liqueur, 2 eggs, and 1 yolk.
5
Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.
6
Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add pear; saute 3 minutes.
7
Remove skillet from heat. Pour batter evenly over fruit mixture.
8
Bake at 400u00b0 for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.
9
Garnish warm clafoutis with powdered sugar, blue cheese, and walnuts.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dried sweetened cranberries, 2.25 ounces (about 1/2 cup) all-purpose flour, 1/3 cup sugar, 1/8 teaspoon kosher salt, and more.

Yes, Cranberry-Pear Clafoutis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry-Pear Clafoutis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions