Asian Pear Clafouti with a Citrus-Ginger Glaze

Darlene Buerger


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!

☆☆☆☆☆ 0 votes
15 Min
45 Min


1 sheet(s)
9x12 inch puff pastry
3 oz
soft goat cheese
2 c
asian pears, peeled, cored, finely sliced
1/3 c
2 Tbsp
2/3 c
cream or half and half
1 tsp
1/3 c
orange marmalade
1/3 c
1 Tbsp
grated fresh ginger


1Spray 8 inch springform pan with cooking spray. Heat oven to 350 degrees
2Unroll 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.
3Break goat cheese into small pieces and place in bottom of shell. Top with sliced pears.
4In a small bowl, beat eggs and sugar about 1 minute. Add flour, cream and vanilla. Gently pour mixture over pears.
5Bake for 45 minutes at 350 degrees
6In 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

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American