1,294 easy and fully explained recipes, with 25,982 photos and 77 videos

Creamy plum and pear clafoutis

Here is a clafoutis that is quick to make, with a delicate blend of plums and pears.

This recipe can be varied easily to use any good fruit in season.

26K 7 3.4

Last modified on: November 3^rd 2018

Keywords for this recipe:Clafoutis Pears Plum Prunes Creamy Almonds

For 6 people, you will need:

1 100 g whole milk
2 200 g liquid cream
3 3 eggs
4 40 g flour
5 90 g caster sugar
6 10 g Vanilla sugar
7 2 tablespoons pear eau-de-vie
8 250 g plums
9 4 Pears
Total weight: 1,590 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
23 min.	30 min.	53 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Creamy plum and pear clafoutis : Photo of step #1

Prepare the clafoutis batter

Put into a blender goblet: 200 g liquid cream, 3 eggs, 40 g flour, 90 g caster sugar, 10 g Vanilla sugar and 2 tablespoons pear eau-de-vie.

Blend until evenly mixed, then leave to rest.

Preheat the oven to 360°F (180°C).

Stage 2 - 5 min.

Creamy plum and pear clafoutis : Photo of step #2

Assemble the clafoutis

Butter a gratin dish.

Arrange a layer of stoned plums in the bottom.

Stage 3 - 8 min.

Creamy plum and pear clafoutis : Photo of step #3

Lay the 4 Pears on top, peeled and cut into small pieces.

Stage 4 - 3 min.

Creamy plum and pear clafoutis : Photo of step #4

Then a second layer of plums.

Stage 5 - 2 min.

Creamy plum and pear clafoutis : Photo of step #5

Pour the clafoutis batter over.

Stage 6 - 30 min.

Creamy plum and pear clafoutis : Photo of step #6

Cooking

Bake for about 30 minutes.

Remarks

Pears and plums go very well with almonds. To enjoy this marriage of flavours, add 30 g ground almonds to the clafoutis batter.

Keeping

Several days in the fridge, covered in plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,440 Kcal or 10,216 Kj	41 gr	377 gr	81 gr
122 %	16 %	36 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
153 Kcal or 641 Kj	3 gr	24 gr	5 gr
8 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
407 Kcal or 1,704 Kj	7 gr	63 gr	14 gr
20 %	3 %	6 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 4.52 €
Per person : 0.75 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Plums: You can check-out other recipes which use it, like for example: Plum tart "En passant par la Lorraine", Jelly-style plum jam, Plum and hazelnut crumble, Plum tart, Clafoutis-style plum financier , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Filet mignon with asparagus, Tagliatelle and courgette spaghetti, carbonara style, Spaghetti with mussels and basil, Baked eggs with chicken and spinach, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Poached eggs with spinach and Comté milk, Paris flan filling, Coffee custard, Mousse with two chocolates, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Flognarde, Pizza dough, Chocolate cream with a crunch, irish coffee mousse, Cranachan, ... All

Other recipes you may also like

Gingerbread

Maybe this recipe will bring back memories.
248K4.2 1 hour 4 min. February 21^th 2011

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.4M4 40 min. November 15^th 2018

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3^rd 2020

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
294K 24 40 min. June 6^th 2012

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
845K 34.3 7 hours December 30^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.