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  • Madame Smith Kitchen

Pear & Cognac Clafouti

This dessert is most commonly known to be baked with cherries which are in season between May and the end of July in my country.

As much as I love cherries, I wanted to try this recipe with pear marinated in Cognac that I found in Julia Child's cookbook "Mastering the art of French cooking". It is DELICIOUS !!

Add a dollop of chantilly (whipped cream) et voilà 😋

PS: I just modified a couple of things

For 6 to 8 people

3 cups peeled, cored and sliced pear (1 1/2 lb)

1/4 cup Cognac

1/3 cup sugar

Dissolved the sugar in the alcohol, then add the pears and marinate for an hour.

Preheat oven to 350°F (175°C).

1 cup whole milk

1/3 cup sugar

3 eggs

Seeds from 1 vanilla pod, or 1 tbsp vanilla extract

1/8 salt

1/2 cup flour (scooped and leveled)

Powdered sugar & whipped cream for serving.

Placed those ingredients, from the 2nd list, in a BLENDER on high speed for 1 minute.

Pour the batter in a lightly buttered baking dish (8 inches) then delicately display the pear slices the way you want.

Bake for about 25 minutes, or until the clafouti has puffed and browned, and a knife plunged into its center comes out clean.

Serve warm, sprinkled with powdered sugar and chantilly on the side.

Bon appétit !

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