Learn how to make a Pear Clafoutis recipe! This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pears. This recipe is as simple, as it is adaptable, and if you’re watching your waistline, there’s no crust. You won’t miss it. Visit https://foodwishes.blogspot.com/2019/09/pear-clafoutis-almost-as-good-as-it.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Pear Clafoutis recipe!
You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
48 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/275903/Pear-Clafoutis/
I have a quince tree, so I made quince clafoutis!
A spice you've had in your cabinet since before you could swear on TV?????!!!!!!!!!!!!! I love this guy!
Can I cook this in a bread pan?
I put extra butter and sugar in mine, shhhh don't tell 😊
Does anyone know the kind of/type of/style of/name of pan/dish that he baked it in is called?
Judge Judy DOES have "SCHMUCK" written across't her forehead – True Story!
I made this with the traditional cherries, and used half & half. It was incredible.
Like a chess pie or a sugar cream pie with pears…. Would it be sa religious if I used a crust?
Does this work with canned peaches?
Made this tonight. OMG it’s good! Will do it again for sure!
Oh daddy John hit me with that tappa tappa! ~😩❤️
Breakfast
Ex-pro baker here, dgaf about those tiny flour clumps.
It is pronounced claw-foo-tee.
I added cinnamon to mine. I also used a little more sugar. My Calfoutis came out like a bread pudding and it was delicious!
Even Chef John is fleeing the big city.
Made this last week. My friends really enjoyed it! I can’t eat almonds but it looked so good that I had to make it!
Chef, you really are a life coach to many. I never went to school but I did learn everything from my bosses and they did teach me alot about life. But you already know that. Thank you for existing in general and on this platform.
Could you put an oat topping on vs. the nuts?
Custard ? Seems more like a pancake.
it honestly didnt even need a blender!
"Once the top's been nutted"
CHEF JON NO!
Yum! I love pears . This tart is screaming for a topping of crème anglaise . Congrats on your new Home Chef John!
What do you mean you have no one to impress? If you don't impress abouut a million people you're out of the job
I love the Ole tappa tappa!
I wish I could visit your country estate! <3
@Chef John, why 350 degrees here, when you said 425 in your blueberry version?
Looks excellent!
I got a bunch of red pears from a pantry recently and I didn’t know what to do with them, used them in this recipe and it came out fantastic, like a pear custard, very nice thanks for this.
I woulda put a bunch of minced up candied ginger in there … and toasted those almonds first
-don’t get me wrong ima big CJ fan – I just make clafoutis a LOT
Where is the list of ingredients?
I actually cooked it. It was bad! Very dense, almonds slivers felt like foreign objects, pears being grainy are not good for clafoutis. Berries-yes but not pears! Very disappointed!
I am unsubscribing. You have got to stop speaking like that. It’s supppper annoying man. I would love to enjoy the videos but the narration is terrible.
Your voice and intonation is even more irritating then the dreadful pronunciation of French words. So you don't want to have to clean a blender, then learn to use a whisk and don't put all the milk in the mixture at once, that is just asking for lumps. A chef should never cut corners, that is lazy at best and not the way to teach others an art that lasts a lifetime. No offence but I have been cooking for well over fifty years and know what I am doing!
I love watching your videos. You are hilarious! And you're also a great chef!
Have no objections……🤦🏽♀️
Wow, this is the top dessert recipe for this household. Not much sugar and so light and tasty. I would even put less sugar. I did not have any milk so used 1/2 cup 18% cream and the rest water. Thank you so much for sharing this recipe.
Is it as tasty if you make it a day ahead and just warm it up in the oven?
🛸🌈💎💎🤩✨🌟🐚
Good recipe – excellent humor= heavenly combination 🙂
🙂👍
Tried it with a touch of relevant liquer in the batter? Makes those flavours ZING! Autumn fruits can be disapointing; best add a touch.
Chef John I always enjoy thank you so much
There is no nutmeg in Florida. None, zilch, zero nutmegs. We have every kind of barbeque seasoning dry rubs. We have more than our share of lemon pepper, but as for nutmegs…. I have to turn to the internet for that particular spice. 😂
NutInMeg
I've made this with apples and a vaierty of stone fruit. When I use apples, I like to finish it by drizzling with real maple syrup for the last ten minutes of baking. And I completely agree with serving it room temperature or cooler. The fact that it's not too sweet is what I like best about it. It's all about the fruity flavor and a lot less work than a pie.
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