Brown Butter Pear Clafoutis
This simple yet elegant clafoutis combines brown butter, vanilla bean, and spices together with the first pears of the season.
Servings: 4
Equipment
- 10 inch cast iron skillet
Ingredients
Brown Butter
- 5 tablespoons unsalted butter
Brown Butter Spiced Pears
- 2 ripe pears peeled and sliced thin
- 1/2 vanilla bean
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Clafoutis
- 3 eggs
- 1 cup half & half or whole milk
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon salt
- 1/2 cup all purpose flour
- powdered sugar optional
Instructions
Brown the butter:
- Add butter to a heavy-bottomed saucepan and cook over medium-low heat until butter smells toasty and takes on a caramel color, about 3-5 minutes.
- Pour into a clean bowl and allow to cool to room temperature.
For the pears:
- Peel and core the pears, then slice thin.
- Melt 2 tablespoons of the brown butter in a clean saucepan. Add pears, cinnamon, and nutmeg. Slice vanilla bean in half lengthwise and scrape out the seeds into the saucepan. Toss the vanilla bean into the pan for additional flavor. Sauté pears until lightly softened, about 5 minutes.
- Allow pears to cool while making the clafoutis filling.
For the clafoutis:
- Preheat oven to 350° F. Add remaining brown butter (about 2 tablespoons) to a 10 inch cast iron skillet. Place skillet in the oven and allow butter to melt.
- Meanwhile, add the eggs, half & half, sugar, salt, and flour to a blender and mix on medium speed until thoroughly blended and frothy, 2-3 minutes.
- Pour batter into hot pan on top of melted butter.
- Quickly place sautéed pears on top of batter in an even layer.
- Bake clafoutis until center is set, top is golden brown, and edges have puffed up, about 25-30 minutes.
- Cool for at least 10 minutes, then dust lightly with powdered sugar, if desired. Serve warm with any leftover sautéed pears, maple syrup, and/or soft whipped cream.