Meatless Monday: Pear Clafoutis

This entry was posted on Sep 24, 2018 by Charlotte Bell.

Pear Clafoutis

Last week I posted a recipe for a salad featuring the luscious Bartlett pears from my small but prolific pear tree. With the intention of not wasting a single one, I continue to plow through my plethora of pears, trying new ways to use them.

These pears are best eaten raw and fresh—preferably over a sink. They’re that juicy. But I can’t singlehandedly eat that many pears. So I’ve canned eight pints of pear-apple sauce. (I also have tons of apples.) And I’ve made that delicious pear salad several more times.

Last evening I made a pear dessert. I don’t make a lot of desserts. But while perusing Facebook a few days ago I saw a photo of a pear clafoutis one of my friends had made. I had my first experience with clafoutis last summer at Spirit Rock Meditation Center. The excellent cooks there made a cherry clafoutis that was quite delicious. Since then I’ve been curious to try making it myself.

Clafoutis (pronounced “kla-FOO-tee”) is a simple custard studded with fruit. From start to finish, the prep took less than 15 minutes, not including the 55-minute baking time. I based my recipe on one I found on Epicurious. Instead of whole milk, I used cashew milk. (You can either make your own or buy it in quart boxes.) I also substituted coconut palm sugar for the white sugar in the original recipe.

The recipe below reflects my changes, but you can find the original here.

Meatless Monday: Pear Clafoutis

  • 4 large eggs
  • 1/2 cup coconut palm sugar
  • pinch of salt
  • 1/3 cup flour (I used whole wheat pastry flour)
  • 1 cup cashew, almond or coconut milk
  • 1/4 cup melted butter (or Earth Balance if you want to make this recipe dairy free)
  • 1 teaspoon vanilla extract
  • zest of a large lemon
  • 3 large pears

Put It Together:

  1. Preheat the oven to 375 degrees.
  2. Butter a deep-dish pie pan.
  3. Beat the eggs, coconut palm sugar and salt to blend.
  4. Whisk in the flour. Then add the nut milk, butter, vanilla and lemon zest.
  5. Slice the pears and arrange them in a pinwheel shape on the bottom of a deep-dish pie pan.
  6. Pour the custard over the pears.
  7. Bake for 55 minutes until the top is golden.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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