Savory pear clafoutis

Time 45 minutes
Yields Serves 4
Savory pear clafoutis

Peel, core, quarter and slice the pears very thin. Melt the 4 tablespoons of butter in a skillet over medium-high heat and saute the slices until they soften, without letting them brown, about 7 minutes. Remove from the heat and allow to cool.


Heat the oven to 400 degrees. Butter 4 (4-inch-wide) ramekins or tart pans.


Mix the eggs and cream in a bowl and season with the salt and pepper. Stir in the pears. Divide the mixture among the ramekins. Bake 15 minutes.


Let the clafoutis sit 5 minutes, then turn out onto serving plates. Garnish with cracked black pepper.

This is adapted from “The Cuisine of Jacques Maximim,” edited and adapted by Caroline Conran. Apples can be substituted for the pears. Maximim suggests serving it with terrine of foie gras, but it also would complement roast chicken, grilled duck, seared steak or sauteed veal.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.