Yes, this is the third fruit breakfast recipe I’ve shared with you lately. It didn’t fit in our October Unprocessed week, but as I’ve said before, autumn tempts me into sweet, fruity breakfast that can rarely be enjoyed at other times of the year. Hoot’n Annie pancake (with strawberries or apples), apple pan dowdy, and pear claflouti are the joys of living near orchards this time of year.
Pear claflouti is a tender baked custard, with pears, the riper the better, adding sweetness and flavor. Try it with a little milk for breakfast hot out of the oven to enjoy your autumn pears.
8 ripe pears, peeled and cored
1 cup sugar
2/3 cup flour
3/4 cup whipping cream
3/4 cup plain yogurt
1 1/2 cup milk
1 tablespoon vanilla
1 teaspoon salt
Grease a 9×13 baking dish. Preheat the oven to 375 degrees. Peel and core pears and place them in the baking dish. Beat eggs until frothy with electric mixer, then slowly add sugar. When eggs are frothy and thickened, add flour and beat until smooth. Add yogurt, cream, milk, vanilla and salt and beat until smooth. Pour over pears in baking dish. Bake at 375 degrees for 10 minutes, then lower heat to 350 degrees and bake until custard is set, about 20 more minutes.
Don’t burn your mouth on the hot pears!
Hope you enjoy this recipe. Please let me know how it turns out for you!