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Pear Clafouti


  • Butter, for greasing pie plate
  • 2–3 firm, slightly under-ripe pears
  • Juice of 1 medium lemon
  • 1⁄3 cup brown sugar
  • 1 teaspoon ground ginger
  • Zest of 1 medium lemon
  • 2 tablespoons butter, melted
  • 4 extra-large eggs
  • 1 cup whipping cream
  • 1⁄4 cup pure maple syrup
  • Whipped cream, for garnish


Preheat oven to 350°F. Butter a 9-inch glass or ceramic deep-dish pie plate. Place pie plate on a baking sheet lined with foil, shiny side up. Peel and core the pears, and cut into thin slices/wedges. Place in a medium bowl, add lemon juice to coat. Set aside. In a medium bowl, whisk the brown sugar, ginger and lemon zest together. Whisk in the melted butter. Add the eggs, one at a time, whisking after each one to aerate the mixture. Add the whipping cream in a fine stream and slowly whisk until well blended.

Pour a thin layer of the egg mixture—just enough to coat the bottom—into the prepared pan. Drain the pear slices in a colander or sieve. Pat dry if they are extra juicy. Fan pear slices in a single layer on top of the layer of egg mixture. Gently pour the remaining egg mixture over the pears. Drizzle maple syrup over the top. Bake 40–55 minutes or until the flan is set, and the top is puffed and golden brown. Slice and serve warm with a dollop of whipped cream. Serves 6–8.