Pear Clafoutis

Pear Clafoutis

Serves: 4-6

Preparation time: 15 minutes, plus 1 hour (cooking and resting time)

An Autumn/winter dessert which is great when pears are in season. If you want a healthier option swap the cream for milk.


80g sultanas (we highly recommend Tabletop sultanas grown and naturally dried in Mildura)

50ml brandy

65g caster sugar

3 eggs plus 2 yolks

30g plain flour

300ml cream (we like local Country Valley cream)

1 vanilla bean

3 medium beurre bosc pears, peeled cores removed and cut into sixths (do this step right before use)



Preheat oven to 180C.  Place sultanas in a microwave proof bowl or small saucepan and heat over low heat for 2 minutes or a microwave for 1 minute until sultanas are plumped. Leave to soak.

Beat eggs, egg yolks and caster sugar in a mixing bowl until mixture is thick and pale. Fold in flour and a pinch of salt. Add cream and seed scraped out of a vanilla bean gently mix, then chill covered in the fridge of approx 30 minutes (giving time for the gluten in the flour to relax).

Grease a 20cm x 20cm baking dish (or similar sized round or rectangular dish)

Spread pear pieces evenly around the baking dish. Pour in egg mixure. Scatter sultanas over. Bake for approximately 30 minutes until just set in the middle (centre can still be a little wobbly). Serve warm with icecream and cream!



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