Clafutti with pears and dried cherries
4 servings
30 minutes
Clafoutis with pears and dried cherries is an elegant French dessert that originated in the Limousin region. Its delicate texture resembles something between pudding and airy sponge cake. The sweetness of 'Anjou' pears harmonizes with the rich flavor of dried cherries, giving the dessert a light tartness. The vanilla aroma complements the buttery batter, creating a subtle, refined flavor composition. Clafoutis is traditionally served warm, allowing all flavor nuances to unfold. It is perfect for family breakfasts as well as festive evenings, offering guests a classic embodiment of French culinary mastery.
1
Preheat the oven to 200 degrees. Grease a round 25 cm diameter pan with butter. Lightly sprinkle flour on top and shake off the excess.
- Butter: to taste
- Wheat flour: 0.3 glass
2
Place the cherries in a bowl and pour boiling water over them. Leave for 10 minutes.
- Dried cherries: 0.5 glass
3
Peel the pear and remove the core, then cut it in half. Next, slice it thinly and arrange in a circle in the prepared dish.
- Anjou pears: 1 piece
4
In a mixer, combine milk, cream, eggs, vanilla, sugar, flour, and a pinch of salt. Mix well and pour the batter over the pears.
- Milk 3.5%: 0.8 glass
- Double cream 40% fat: 0.8 glass
- Vanilla extract: 1 teaspoon
- Chicken egg (large): 2 pieces
- Sugar: 0.3 glass
- Wheat flour: 0.3 glass
- Salt: pinch
5
Drain the cherries and sprinkle the dough on top. Press down slightly.
- Dried cherries: 0.5 glass
6
Bake until done and golden for about 25 minutes. Cool for about 15 minutes and cut into segments.
