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.
2,9793/5
Last modified on: November 3rd 2018
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: 1,620 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 30 min. | 53 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
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.
Stage 3
8 min.
Lay the 4 Pears on top, peeled and cut into small pieces.Stage 4
3 min.
Then a second layer of plums.Stage 5
2 min.
Pour the clafoutis batter over.Stage 6
30 min. 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.
Nutritional information
How much will it cost?
For 6 people : 4.61 €
Per person : 0.77 €
Source: Home made.
More recipes?
This recipe use (among others) | Plums: You can check-out other recipes which use it, like for example: Stewed plums, Plum tart, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Chocolate sauce, Roquefort sauce, Summer Salmon Blanquette, Tagliatelle and courgette spaghetti, carbonara style, ... All |
| Whole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac soup with mustard, Rice pudding (riz au lait), Panna cotta, Naan, Chocolate and vanilla crème brûlée, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", How to succeed in making sabayon (syllabub), Citrus syrup, Apricot blancmange, Crème caramel, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.