Pear Clafoutis


When beating such a small amount of egg white (you only need one) to soft peaks, it’s easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.



  • 1/2 cup dried sweetened cranberries
  • 2.25 ounces (about 1/2 cup) all-purpose flour
  • 1/3 cup sugar
  • 1/8 teaspoon kosher salt
  • 1 cup 2% reduced-fat milk
  • 1/3 cup heavy cream
  • 1 tablespoon orange liqueur
  • 2 large eggs
  • 1 large egg yolk
  • 1 large egg white, beaten to soft peaks
  • 1 tablespoon butter
  • 1 cup chopped peeled ripe Anjou pear
  • 1 tablespoon powdered sugar
  • 1 ounce crumbled blue cheese
  • 1/4 cup chopped toasted walnuts

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.

Step 4

Whisk together milk, cream, liqueur, 2 eggs, and 1 yolk.

Step 5

Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.

Step 6

Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add pear; sauté 3 minutes.

Step 7

Remove skillet from heat. Pour batter evenly over fruit mixture.

Step 8

Bake at 400° for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.

Step 9

Garnish warm clafoutis with powdered sugar, blue cheese, and walnuts.

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