Cast Iron Pear and Blueberry Clafoutis
An almost classic pear clafoutis made with sweet white wine and fresh blueberries. Baked in a cast iron pan.
Equipment
- 10 1/2 inch cast iron pan
- whisk or blender
Ingredients
- 3 large eggs
- 1/4 cup half and half
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup all purpose flour
- 2 ripe pears peeled and pared and cut into thick wedges I did six wedges per pear for the clafoutis pictured
- 1-1 1/2 cups fresh blueberries washed and picked clean of stems (can substitute frozen)
- 1/4 cup sugar or to taste, see tips above
- 1/2 cup sweet white wine such as riesling or a sweeter rosé)
- 3/4 teaspoon pumpkin pie spice I use the penzeys, you can substitute cinnamon, nutmeg, or a mix of the two
Instructions
- Make the first part of the batter by whisking together the eggs, half and half, flour, salt, and vanilla. whisk until as smooth as possible, some tiny lumps may remain. allow to rest at least 30 minutes or up to overnight. this can also be done in a blender
- While the batter mixture rests combine prepared pears and blueberries, the sugar, the pumpkin pie spice, and the sweet white wine in a medium bowl. toss gently (like a turn or twto combine and allow to sit for at least thirty minutes or up to an hour.
- prepare the cast iron or other stovetop and oven proof 10 1/2” dish by buttering and flouring (I just buttered)
- pre-heat the oven to 400F
- drain the liquids from the pear mixture and add those liquids to the batter, whisking again to get it as smooth as possible
- over medium-low heat on the stovetop preheat the cast iron
- add half the batter to the preheated cast iron and allow to cook until the batter is just set, remove from heat and place the pears and blueberries in the pan, top with the second half of the batter, sprinkle with a little more pie spice and bake on the center rack for 20-25 minutes or until the internal temperature reaches 160F and the batter is set and golden.
- serve warm or at room temperature. top with confectioners sugar if desired
Notes
both the fruit mixture and the batter need to rest for at least 30 minutes before cooking the clafoutis
ap gluten free flour can be substituted for regular all purpose, sifting the flour can help eliminate lumps in the batter