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asian pear clafouti with a citrus-ginger glaze

zarlene avatar
Recipe by
Darlene Buerger
@zarlene
Peoria, AZ

Sometimes simple flavors are best. I love any kind of fruit and cheese so I decided to combine my favorites in this easy to make dessert. I used puff pastry but a regular pie crust works great. The sweet Asian pears and pungent goat cheese are a perfect combination in this light custard clafouti but any fruit and cheese combination you enjoy will work. It is best served warm, which is great since I usually can’t wait to try it. Enjoy!

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yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For asian pear clafouti with a citrus-ginger glaze

  • 1 sheet
    9x12 inch puff pastry
  • 3 oz
    soft goat cheese
  • 2 c
    asian pears, peeled, cored, finely sliced
  • 3
    eggs
  • 1/3 c
    sugar
  • 2 Tbsp
    flour
  • 2/3 c
    cream or half and half
  • 1 tsp
    vanilla
  • 1/3 c
    orange marmalade
  • 1/3 c
    honey
  • 1 Tbsp
    grated fresh ginger

How To Make asian pear clafouti with a citrus-ginger glaze

  • 1
    Spray 8 inch springform pan with cooking spray. Heat oven to 350 degrees
  • 2
    Unroll puff pastry onto a lightly floured parchment paper or counter top. Press pastry with floured fingertips until creases are removed and pastry fits into pan. Gently press pastry into the sprayed springform pan and press pastry up sides of pan to form 2 inch crust or tart shell.
  • 3
    Break goat cheese into small pieces and place in bottom of shell. Top with sliced pears.
  • 4
    In a small bowl, beat eggs and sugar about 1 minute. Add flour, cream and vanilla. Gently pour mixture over pears.
  • 5
    Bake for 45 minutes at 350 degrees
  • 6
    In a small saucepan over medium heat, combine orange marmalade, honey, ginger and ½ cup water. Bring to a boil and reduce heat to low. Simmer about 3-5 minutes or until mixture reduces by ½. Cool slightly. Brush top of clafouti with glaze. Serve clafouti warm with remaining glaze. Makes 8 servings
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Categories & Tags for Asian Pear Clafouti with a Citrus-Ginger Glaze:

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