Autumn has arrived, and to celebrate the changing of the season, we’ve made a Caramelised Pear Clafoutis starring the gorgeous Red Sienna Pride pears. Clafoutis is a French dessert originating in southern-central France, where it is traditionally made with whole black cherries. From the pears to the flowers used for decorating, we’ve tried to support our locals, such as the Australian Grown movement – we have all experienced since the beginning of Covid.
There are many variations of the clafoutis, featuring stone fruits and/or berries. Pears provide a perfect seasonal delight with the clafoutis pancake-like texture, so we got excited when we stumbled across the Caramelised Pear Clafoutis recipe from Good Food. The obviously most beautiful thing about the pear we used is the vibrant skin, but this delightful pear also has a beautiful story.
The Red Sienna Pride is local to Goulburn Valley; therefore, it’s Australian Grown! This gorgeously striking pear isn’t only an eye-catcher. Its flavour is perfect for this french dessert. Earning it a good spot between the usual Bartlett and D’Anjou pears. Though Sienna’s pear has an exceptional taste, their story explains why it’s so important to support small Australian businesses with something to give. The autumn season brings on a homely feeling, warm and comfort, even feeling relaxed as everyone moves back into old routine’s. We carried all that comforting goodness into this rustic clafoutis.
Serves 4 – 6
Caramelised Pear Clafoutis
- 23cm Pie Dish
- 3 Red Sienna Pride pears Ripe
- 4 tsp Sugar
- 2 tsp Salted Butter
- 100 ml Water
- ½ Vanilla Bean
- 1 tsp Sweet white wine (e.g. Moscato)
- 1 cup Milk Whole
- 80 g Sugar + extra for layering the dish and sprinkling
- 3 Eggs Large
- ½ Vanilla bean
- Pinch of Salt
- Zest of one lemon
- 1 tsp Plain flour
- 1 tbsp Sweet white wine (e.g. Moscato)
- 1 tsp Cinnamon Ground
- 1 tsp Nutmeg Ground
- Salted Butter For layering dish
- 2 tbsp Almonds Flaked or sliced
- Icing sugar
- Edible flowers optional
- Preheat oven to 180C.
- Layer the base of an ovenproof 23cm ceramic dish with butter before covering it in sugar to make a crust.
- Combine milk, sugar, eggs, vanilla and salt in a blender and blend until combined. Then add flour, cinnamon, nutmeg, lemon zest and wine and blend. Leave the batter to sit for 30 minutes.
- Caramelise pears while the batter sits - Peel and quarter the pears. Also, remove the seeds; a melon baller is ideal for this job, or use a spoon.
- Preheat a large frypan (30cm) over med-high heat. Then add the butter, vanilla, and sugar to the pan followed by the pears in a single layer. Regularly baste the pears with the pan juices until caramelised, then add the water and wine.
- Let simmer on low heat, adding water if needed, until soft and flavourful. Thinly slice some pears and steep them into the sauce to soften them. These are for decorating the top.
- Place the caramelised pear quarters in the baking dish, evenly spaced from each other, then pour in the batter. Arrange any leftover pear slices on the top, then sprinkle the top with extra sugar and flaked almonds to add a lovely sweet crunch.
- Place in the oven for 50 minutes, or until golden and brown, and the batter is cooked all the way through. To check, insert a skewer, and if it comes out clean, it’s ready.
- Transfer to a wire rack to cool slightly, then dust with icing sugar and garnish with edible flowers. Serve warm with vanilla ice cream 🍨 Enjoy! 😋