Baked by an Introvert

Maple Pear Clafoutis

Jen Sobjack

If you're looking for a dessert to impress guests, try this maple pear clafoutis made with fresh pears and real maple syrup. Top with powdered sugar for a simple but decadent dessert.

Barlett or D'Anjou pears are the best options for this recipe. They have good flavor, firm texture, and tend to be less "mealy". The skin should be slightly yellow instead of green. Overripe pears will disintegrate when baked.

Prepare the pan.


Grease a 10-inch round pan with butter. Sprinkle with sugar.

Layer the pears.


Arrange the pears in an even layer in the bottom of the pan.

Make the batter.


Whisk eggs and maple syrup until smooth then stir in the flour and salt. Whisk in the cream and vanilla.



Gently pour the batter evenly over the pears in the pan.



Bake for 25 to 30 minutes. The top should be golden brown and the custard set.

Cool and serve.


Cool on a wire rack. Once cooled, dust with powdered sugar and serve.

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