Daniel Rose's pear clafouti from Cook Like a Pro: Recipes and Tips for Home Cooks (page 218) by Ina Garten

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Notes about this recipe

  • anya_sf on December 05, 2018

    I used Bartlett pears and didn't bother peeling them; we didn't mind the skins. I also used vanilla sugar for the ramekins since I had some on hand. An electric mixer seems unnecessary here and left small lumps of flour (not noticeable in the baked clafoutis); mixing by hand with a whisk would probably work better. Watch the baking time, as the clafoutis were quite brown on the edges at the minimum time. They were delicious both warm from the oven and after cooling, although the clafoutis deflated upon cooling so the texture was more dense.

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