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Pear-Pistachio Clafoutis

Pear-Pistachio Clafoutis

Pear-Pistachio Clafoutis

Traditionally a French Clafoutis is made with pitted fresh cherries. In this dish, I used ripe Bartlett pears and pistachios to put a twist on this favorite custard-cake. On my foodie trips in Europe, I often prepare a clafoutis for breakfast. Cherries are traditional, but I have made them with everything from plums and peaches, to apricots and pears.

 I am a huge fan of custard desserts. The clafoutis fits somewhere between a custard and a cake. Fresh out of the oven, it will have risen like a soufflé. Serving it immediately from the oven is ideal, but it is equally tasty once it has fallen. It is even great reheated the next day.

Pear-Pistachio Clafoutis

Recipe by Michael SalmonCourse: DessertCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 3 Tablespoons unsalted butter

  • 3 ripe Bartlett pears, peeled, cut in half and cored

  • 1/2 cup heavy cream

  • 3/4 cup whole milk

  • 1/2 cup sugar (+ 2 Tbsp for sprinkling)

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 1/8 teaspoon Kosher salt

  • 1/2 cup all purpose flour

  • 2 Tablespoons coarsely chopped pistachios

  • 1 Tablespoon powdered sugar

  • Plating
  • Chantilly cream and/or vanilla ice cream


  •  Preheat oven to 375-degrees.
  • Lightly brush an 11-inch round baking dish with 1 Tablespoon of the butter. Reserve the
    other 2 Tablespoons of butter chilled for step 4.
  • Place the remaining ingredients (except for the pears, the 2 Tbsp sugar, pistachios and powdered sugar) in a blender to make a smooth custard mixture.
  • Pour the custard mixture into the prepared dish and arrange the pear halves decoratively. Sprinkle the top with the remaining 2 Tablespoons of granulated sugar. Thinly slice the remaining 2 Tablespoons of butter and scatter evenly over the top of the pears and custard. Sprinkle with the chopped pistachios.
  • Place the dish in the preheated oven and bake for about 40 minutes. The top should be golden brown and the custard should be set (insert a knife and make sure it comes out clean).
  • Cool slightly and sprinkle with powdered sugar. Serve warm with Chantilly or Ice Cream.


  • In the photo, you can see that I prepared the dish in loaf pans also. The recipe will make two 4x8-inch loaf pans. Follow the same procedures above, just divide everything evenly between the 2 loaf pans.

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