4 firm-ripe pears, peeled, cored and sliced

2 tablespoons fresh lemon juice

¾ cup almonds, toasted and chopped

½ cup plus 3 tablespoon granulated sugar

4 large eggs

1 cup whole milk

½ cup all-purpose flour

¼ teaspoon salt

5 tablespoons unsalted butter, melted and cooled

¼ cup poire or amaretto (or kirsch or cognac)

½ teaspoon vanilla

1/8 teaspoon almond extract (preferably pure – available at specialty food stores)


1. Put rack in the middle of the oven and preheat the oven to 400*.  Butter a 12 inch cast iron skillet or a shallow 2 quart capacity baking dish.  

2.  Toss the pears gently with the lemon juice, liqueur and 1 tablespoon sugar and let them macerate for 1 hour.  Transfer pears with a slotted spoon to the skillet or baking dish and spread them evenly over the bottom.  Reserve the macerating liquid.

3.  In a blender grind fine ½ cup of the almonds; add the macerating liquid, eggs, milk, flour, salt, 3 tablespoons butter, extracts and remaining ½ cup sugar and blend until smooth. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and the remaining ¼ cup almonds.

4.  Bake the clafoutis in the middle of the oven for 35 to 45 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes.  Serve the clafoutis warm.

adapted from Gourmet Magazine, November, 1993

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