Cranberry-Pear Clafoutis

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Cranberry-Pear ClafoutisRecipe

Photo: Jennifer Causey; Styling: Amy Stone

When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.

Serves 8 (serving size: 1 clafoutis piece, 1 1/2 teaspoons blue cheese, and 1 1/2 teaspoons walnuts)


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1/2 cup dried sweetened cranberries
2.25 ounces (about 1/2 cup) all-purpose flour
1/3 cup sugar
1/8 teaspoon kosher salt
1 cup 2% reduced-fat milk
1/3 cup heavy cream
1 tablespoon orange liqueur
2 large eggs
1 large egg yolk
1 large egg white, beaten to soft peaks
1 tablespoon butter
1 cup chopped peeled ripe Anjou pear
1 tablespoon powdered sugar
1 ounce crumbled blue cheese
1/4 cup chopped toasted walnuts


Hands-on: 20 Minutes
Total: 45 Minutes

1. Preheat oven to 400°.

2. Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.

4. Whisk together milk, cream, liqueur, 2 eggs, and 1 yolk.

5. Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.

6. Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add pear; sauté 3 minutes.

7. Remove skillet from heat. Pour batter evenly over fruit mixture.

8. Bake at 400° for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.

9. Garnish warm clafoutis with powdered sugar, blue cheese, and walnuts.

Created date

September 2015

Nutritional Information

Calories 232
Fat 11.1 g
Satfat 5.1 g
Monofat 2.9 g
Polyfat 2.4 g
Protein 6 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 92 mg
Iron 1 mg
Sodium 138 mg
Calcium 80 mg