Pear Clafoutis with Cinnamon & Cardamom

You don’t need much to make clafoutis. A bowl, a whisk, and a steady hand will do. This pear version is what I reach for when pears on the counter have grown soft around the edges but still carry their fragrance.

Clafoutis is a baked custard, somewhere between a thick pancake and a soft-set flan. It comes from France, of course, but you don’t need a French kitchen to bake it well. You only need patience and a few pantry ingredients. That, and fruit that speaks for itself.

Most folks know Cherry Clafoutis or Apricot Clafoutis, but pear is the one I return to. Pears settle gently into the batter, softening without losing their shape. And when paired with cardamom and cinnamon, they make a dessert that feels both quiet and certain. Just like an old friend arriving without fuss.

How to Make a Pear Clafoutis That Sets Soft and Fragrant

Start with ripe pears. They should give just slightly under your thumb. If they’re too soft, they’ll collapse into mush. If they’re too firm, they’ll stay sharp and pale. I usually slice them thin and fan them gently in the dish, though you can scatter them loosely if you prefer less formality.

Use a glass or ceramic dish, well-buttered. The batter clings better to the sides, and the golden edge that forms around the fruit is part of the pleasure.

The batter comes together quickly. Eggs, sugar, milk, cream, and vanilla go into one bowl. In another, flour, salt, cinnamon, and cardamom. I always whisk the dry into the wet slowly, using the same rhythm I’ve used since I wrote this down on an index card in 1987.

I still have that card. There’s a smudge of butter in the corner and a line I crossed out in pencil when I realized three eggs were enough.

Fresh Pears vs. Canned Pears in Clafoutis

You can make clafoutis with either fresh or canned pears, but the results won’t be quite the same. Fresh pears bring more texture. They soften in the oven but still hold gentle shape, especially if slightly firm when sliced.

Canned pears, already poached and packed in syrup, bake up softer and sweeter — almost too soft, if you’re not careful. They work in a pinch, especially when well-drained, but I reach for fresh when I can. Their subtle bite gives the clafoutis more structure, and their flavor isn’t masked by syrup.

Cinnamon, Cardamom, and the Gentle Use of Spice

Most clafoutis recipes use only vanilla. I add cinnamon and just a pinch of cardamom. These are quiet spices, meant to comfort, not announce themselves.

Cinnamon warms the pears. Cardamom lingers in the background. If you don’t have cardamom, you can leave it out. But if you’ve never tried the two together, I’d gently suggest you do. Their combination tastes like autumn staying a little longer.

A Tip for Baking Clafoutis Without Fuss

Pour the batter slowly over the pears. Don’t rush it. Let the liquid settle between each slice. I always tap the dish gently on the counter after pouring to help the batter find its way into the spaces.

If you have brown sugar, a tablespoon sprinkled over the top before baking will give you a golden crust. It’s not necessary, but it does catch the light nicely on the table.

Bake until the top puffs and the edges brown. The center should barely jiggle. A knife inserted near the center should come out clean, but still moist.

It may puff in the oven and fall as it cools. This is normal. If it cracks, don’t worry. That’s part of its charm. Clafoutis isn’t a showpiece. It’s a comfort.

Serving and Storing: The Clafoutis Way

I always let it cool for ten minutes before slicing. The structure sets slightly as it rests, and the flavor deepens. You can serve it warm or at room temperature. I prefer it just barely warm, with a spoonful of cream if the day calls for it.

Leftovers keep in the refrigerator. I’ve been known to eat a chilled slice the next morning, standing at the counter with a cup of black tea. Chloe laughs when I tell her this, but she understands. She always did. I’m proud of the baker she’s become.

Why This Clafoutis Has Stayed in My Notebook for Years

Of all the fruit desserts I make, this is the one that never fails. It doesn’t call attention to itself. It doesn’t pretend to be more than it is. It’s soft, steady, and kind. Just like the women who passed it down to me.

If you’re new to clafoutis, start here. Use your favorite whisk. Trust your hands. Don’t worry if the top browns unevenly or if the edges curl away from the dish. What matters is how it tastes. And how it feels to serve something warm and honest from your own oven.

If You Bake It, Tell Me

I’d love to hear if you try this recipe. Tell me how it turned out in the comments. Did you use the brown sugar on top? Did you swap the spices?

And if you’d like to keep this recipe close, save the pin so you can find it again. My notebook has held it for decades. Maybe now yours will, too.

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Yield: 8 slices

Pear Clafoutis Recipe

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A cozy, custard-like baked dessert made with ripe pears and a spiced, pancake-like batter. This recipe uses everyday ingredients and comes together easily with just a whisk and a bowl. Serve warm for a comforting finish to any meal.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 3 pears
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch of salt
• 1 tbsp unsalted butter (for greasing the dish)
• Optional: 1 tbsp brown sugar for sprinkling on top before baking

Instructions

1. PREPARE THE DISH AND OVEN: Generously grease a 9-inch round glass or ceramic baking dish with the tablespoon of butter, making sure to coat the bottom and sides thoroughly. Preheat the oven to 350°F (175°C).
2. ARRANGE THE PEARS: Place the sliced pears into the prepared dish. Arrange them in a fan pattern or scatter them loosely across the bottom—either method works well.
3. MIX THE WET INGREDIENTS: In a medium mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and frothy. Add the milk, heavy cream, and vanilla extract, then whisk again until well combined.
4. COMBINE THE DRY INGREDIENTS: In a separate small bowl, stir together the flour, ground cinnamon, ground cardamom, and a pinch of salt until evenly mixed.
5. MAKE THE BATTER: Gradually add the dry ingredients to the wet mixture, whisking continuously until the batter is smooth and free of lumps. The consistency should be similar to pancake batter.
6. POUR AND SETTLE: Slowly pour the batter over the pears in the dish. Lightly tap the dish on the counter to help the batter settle evenly around the fruit. If desired, sprinkle the top with brown sugar for a caramelized finish.
7. BAKE: Transfer the dish to the preheated oven and bake for 40 to 45 minutes, or until the top is golden and a knife inserted into the center comes out clean. The edges should be puffed and the center just set.
8. COOL AND SERVE: Let the clafoutis cool for 10 to 15 minutes before serving. It can be served warm or at room temperature and will hold its shape better as it rests.

Notes

Use pears that are ripe but still slightly firm for the best texture. The clafoutis may deflate slightly as it cools, which is normal. Leftovers can be refrigerated and gently reheated.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 62mgCarbohydrates: 32gFiber: 2gSugar: 22gProtein: 5g