Ginger Pear Clafoutis

Breakfast, Desserts

Ginger Pear Clafoutis //

I jump the gun on fall EVERY YEAR! Every year. It just happens. I’m like an overzealous high-schooler who’s giddy over a crush. We’re one week away from the first day of fall and Los Angeles has just now started to cool down. I’m pumped. I celebrated the cooler weather this week by making pancakes and all other sorts of fall kinda things. You guys, I’m excited for the next few months. I have some fun stuff in store.

We’re a week early, but I wanted to share this clafoutis with you. Pears are all up in the grocery store right now. They’re on point. Delicious. Actually this recipe is great for super firm, not-quite-ripe pears; they’ll keep their shape and the oven will transform them into having the perfect texture. Sure, pears and ginger are in this clafoutis, but there’s so much more going on.

Ginger Pear Clafoutis

First let me get it out there that I think the word “clafoutis” is gross. I dunno. It kinda sounds like a disease you get when you’re not on your best behavior, you know. Ok, I’m done. This is a food blog.

Clafoutis are most commonly made with cherries; actually, before a few days ago, this was the only way I had made them. But cherries are long gone and we’re all about fall right now, so byyyyye cherries, hello pears!

Ginger and pears are a super common combination. Actually, one of my favorite recipes in PANCAKES is the Pear and Ginger Pancakes. Ugh! They’re so good with a little oat crumble. They’re great.

This recipe has a good dose of freshly grated ginger, along with a nice zest of lemon and a few splashes of bourbon. The alcohol is totally optional. Like, if you don’t have a bottle of bourbon in your pantry, don’t go buy one just for this, but if you’re looking for a good excuse, then do it!

Ginger Pear Clafoutis

This recipe is like if pancakes were dessert. This is on the sweeter side, so if you wanted to serve this as more of a breakfast kind of thing, I’d scale the sugar back by 1/4 of a cup.

Serve it with whipped cream, serve it with ice cream! Really just scoop it onto a plate and eat it.

Ginger Pear Clafoutis

Ginger Pear Clafoutis


  • 1/2 tablespoon unsalted butter, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon lemon zest
  • 3 large eggs
  • 1 cup whole milk
  • 2 tablespoons bourbon, optional
  • 1 teaspoon vanilla extract
  • 2 bosc, or any other firm pear pears, sliced in half


  • Preheat the oven to 350F. Butter a round 9-inch baking dish (you could also use a casserole dish as well). Set aside.
  • In a large bowl, mix together the flour, white sugar, brown sugar and salt. Add the ginger and lemon zest. Make sure the ginger and lemon zest are evenly distributed throughout the dry ingredients; they both tend to clump together so use your hands, if needed. Add the eggs, whole milk, bourbon and vanilla extract. Whisk until completely combined. The batter will have a few small lumps and be very thin. Allow to rest on the counter while you slice up the pears.
  • Using a melon baller, core the pears and remove the vein that runs from the core to the stem. Slice the pear halves thinly, into 1/4-inch slivers, fan them out slightly and transfer them to the baking dish, arranging them how you see fit. Pour the batter over the pears and carefully transfer the baking dish to the oven. Bake for 30-40 minutes or until the edges are golden brown and the center is set and firm. The clafoutis will puff up slightly in the oven, but will deflate as it sits--not a big deal. Dust with powdered sugar and serve with whipped cream or ice cream.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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  • Reply Elisa @ Insalata di Sillabe September 20, 2013 at 2:59 am

    This has to be the most appealing and good looking clafoutis I’ve ever seen! I love how you displayed the pears, it totally makes this dessert look so sophisticated! I’ll have to try this as soon as I can πŸ™‚

    xo, Elisa

  • Reply Lucinda September 20, 2013 at 3:57 am

    You’re not TOO early – the first official day of fall is on the 22nd. Glad I have the weekend to give this recipe a shot and kick the season off. Looks delicious!

    • Reply Adrianna Adarme September 20, 2013 at 9:25 am

      AHH! I totally botched that. It’s so very near! YAY!

  • Reply Tieghan September 20, 2013 at 5:27 am

    Ha! I jump the gun every year and like way earlier than you did! It has been cold and rainy here in CO for weeks, so fall comfort foods just needed to happen a little sooner this year!

    This is so pretty! I am not really a pear person, but I have also never had them baked so I am totally willing to try them in the gorgeous dessert!

  • Reply Nina September 20, 2013 at 7:11 am

    Mmmm this looks so yummy! I love clafoutis, I’ve never made it with pears before, but I’m going to have to try! and YAY fall is here!!! (sort of)

  • Reply Quyen September 20, 2013 at 8:35 am

    Thanks for the reminder on this amazing recipe! I love making Clafoutis because it is so elegant and fancy. It is great as a birthday present!

  • Reply Jen @ Fresh from the... September 20, 2013 at 8:58 am

    Oooh yes it’s pear season! Clafoutis is SUCH a strange word, I had not even heard of it until a couple years ago when I ended up making a strawberry one. I’ll definitely have to give this one a try!

  • Reply Sarah Crowder (punctuated. with food) September 20, 2013 at 9:35 am

    I’ve only made cherry clafoutis as well but this looks like a good excuse to branch out…

  • Reply pooja September 20, 2013 at 9:38 am

    Looks so delicious! I was still reeling from that awesome looking banana bread you posted yesterday and you just one upped yourself! Can’t wait to try it!

  • Reply dervla September 20, 2013 at 9:41 am

    and once again you come through with a great weekend recipe…sunday breakfast done!

    • Reply Adrianna Adarme September 20, 2013 at 11:21 am

      Yay! Let me know how it goes. Have a good vacation! Talk to you when you get back. πŸ˜‰

  • Reply Belinda @themoonblushbaker September 20, 2013 at 9:44 am

    Finally someone acknowledges the pear and ginger combo! This is way too good to keep to myself, I am going to cook this for my sister’s 2nd birthday party.

  • Reply Alexe @ Keys to the Cucina September 20, 2013 at 9:49 am

    Wow this looks to die for. I have a serious love for bosc pairs and will definitely be trying this out. Thanks for sharing!

  • Reply Eileen September 20, 2013 at 10:52 am

    Oh man, this sounds so good! I can’t wait for the fall pears to hit the farmer’s market… πŸ™‚

  • Reply Sarah September 20, 2013 at 11:19 am

    This looks really good! I’ve never made a clafoutis before. I made the ginger pear pancakes from your cookbook and they were so good!

  • Reply Emily@ TotesDelishy September 20, 2013 at 5:41 pm

    How did you get the clafoutis to look so light and fluffy? I have only had clafoutis that were like a dense old woman version of custard. And there is no more unappealing name for a dessert than clafoutis.

  • Reply Abby September 20, 2013 at 7:27 pm

    Because I’m a total nerd, I looked up clafoutis… because I was super curious how such a lovely dish got such a creeper name. Check it out:

    Apparently, if made with any fruit besides cherries, it’s “properly called a flaugnarde.” Pronounced flew-nyaard. Which sounds so chic! I’m sure clafoutis sounds pretty too… if you speak French.

    • Reply Adrianna Adarme September 21, 2013 at 2:11 pm

      Whoa that’s super interesting. I didn’t know that. Thank you for being a nerd! I love it.

  • Reply Rachel September 20, 2013 at 8:42 pm

    I was just about to post about “flaugnarde” but someone beat me to it. I too was wondering how to say such a creeper word. The correct pronunciation is much more pleasing that the phonetic pronunciation. I think I just might make this for the hubby πŸ™‚ He LOVES pears!

    • Reply Adrianna Adarme September 21, 2013 at 2:14 pm

      If I had a cute French accent, I bet i’d sound awesome. But, I don’t. French pronunciation is like the hardest thing for me ever.

  • Reply Marie @ Little Kitchie September 21, 2013 at 6:10 am

    Adrianna, this is so gorgeous! Early is fine by me when this is what you come up with!! πŸ™‚

  • Reply Tammela September 21, 2013 at 10:12 am

    This sounds fantastic. I’m a huge ginger fan, and pears in the fall are just wonderful.

  • Reply Katrina @ Warm Vanilla Sugar September 21, 2013 at 12:25 pm

    Oh my!! This is absolutely gorgeous! Love this!

  • Reply Suzanne September 21, 2013 at 9:27 pm

    I love this idea here, perfect for celebrating the first official day of Fall. I’m finally letting go of Summer πŸ™ Fall is my next favorite season so bring on the baking!

  • Reply Sarah | The Sugar Hit September 22, 2013 at 7:03 pm

    I LOVE CLOAFOUTIS! but I’ve never had pear before…sounds awesome.

  • Reply Jayne September 22, 2013 at 10:41 pm

    I have never tried clafoutis though I’ve read so much about it. Fluffy eggy custard with pear and ginger? Beauty. Those pears have got to be rather firm, though, right?

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