Strawberry Pear Clafouti - FamilyEducation

Strawberry Pear Clafouti

April 14,2011

Ages ago, before I was married, I worked with a woman at my office that was always baking the most amazing creations.  One day she shared that she had made a dessert called “clafouti,” and I wasn’t sure what she meant.  I had never heard the word before in my life, yet alone baked or eaten one.

Fast forward 15 or so years to a dinner SPH and I hosted recently for two other couples.  We were making French food, and I had an automatic flashback to that fancy French sounding dessert, “clafouti.”  I researched how to make one, added my own Sweet Pea spin, and guess what--clafouti is a fancy French word that could be translated to mean “simple, easy dessert.”  (My apologies to my French teachers from my school years, I don’t actually know what clafouti means!)

You can use a variety of different fruits for this recipe, but I settled on strawberry and pear, since both looked fresh.  The traditional recipe calls for cherries, but I found recipes for plum, blueberry and even apple clafouti.  Since I now know this recipe is a simple, healthful dessert, I will be trying new renditions soon.

Strawberry Pear Clafouti

1 quart strawberries, rinsed, stems removed and sliced
1 large Bartlett pear, ripe, but still firm, deseeded and diced
1 tablespoon lemon juice
2 tablespoons brown sugar
3 eggs
1 1/3 cups skim milk
⅔ cup all purpose flour
2 teaspoons vanilla extract
¼ cup white sugar
¼ teaspoon salt

Preheat oven to 350 degrees.

Grease a deep dish pie pan or a 9x9 glass pan.

Mix the strawberries, pear, lemon juice and brown sugar together in a bowl.  

Pour into the bottom of the pie or glass pan.

In a large bowl, beat the eggs.  Add the milk, flour, vanilla, white sugar and salt.  Mix until smooth and pour oven the fruit.

Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

Serves 8.