Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

3 large firm pears (about 2 lb / 900 g), peeled, cored, sliced
5 tbsp unsalted butter, divided (2 tbsp melted for pears, 1 tbsp for pan, 2 tbsp optional for finishing)
4 tbsp honey, divided (3 tbsp for roasting, 1 tbsp in batter)
1 tsp vanilla extract (plus extra for serving, optional)
3 large eggs, room temperature
1/2 cup (100 g) granulated sugar, plus 1–2 tbsp for the pan/top
3/4 cup (90 g) all-purpose flour
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1/4 tsp fine salt
Finely grated zest of 1/2 lemon
1 tbsp pear brandy or dark rum (optional)
Powdered sugar, to dust; toasted sliced almonds, to garnish (optional)

Do This

1. Preheat oven to 400°F (200°C). Generously butter a 9–10 inch (23–25 cm) ovenproof skillet or deep pie dish and sprinkle with 1 tbsp granulated sugar.
2. Toss sliced pears with 2 tbsp melted butter, 3 tbsp honey, 1 tsp vanilla, and a pinch of salt. Arrange in the prepared pan in a single snug layer.
3. Roast pears 15 minutes at 400°F (200°C), until just tender and the honey-butter is bubbling. Reduce oven to 350°F (175°C).
4. Meanwhile, blend eggs, 1/2 cup sugar, milk, cream, 1 tbsp honey, lemon zest, brandy (if using), flour, and 1/4 tsp salt until smooth.
5. Pour batter gently over the hot pears. Bake 30–35 minutes at 350°F (175°C), until puffed, golden, and just set in the center.
6. Cool 10–15 minutes. Dust with powdered sugar, drizzle with any pan juices (and a bit more honey if you like), sprinkle almonds, and serve warm or at room temperature.

Why You’ll Love This Recipe

A cozy French-style dessert that feels elegant but is incredibly simple to make.
Honey-roasted pears add deep caramelized flavor and natural sweetness to the silky custard.
Uses basic pantry staples—eggs, milk, flour—so you can whip it up anytime pears are in season.
Perfect served warm for dessert, but just as lovely for brunch with coffee or tea.

Grocery List

Produce: 3 large pears, 1 lemon
Dairy: Unsalted butter, whole milk, heavy cream
Pantry: Honey, granulated sugar, powdered sugar, all-purpose flour, vanilla extract, fine salt, pear brandy or dark rum (optional), sliced almonds (optional)

Full Ingredients

For the Honey-Roasted Pears

3 large firm pears (Bosc, Anjou, or Bartlett), about 2 lb / 900 g total
2 tbsp unsalted butter, melted
3 tbsp honey
1 tsp pure vanilla extract (or seeds from 1/2 vanilla bean)
1 small pinch fine sea salt

For the Clafoutis Batter

3 large eggs, at room temperature
1/2 cup (100 g) granulated sugar
3/4 cup (90 g) all-purpose flour, spooned and leveled
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1 tbsp honey
1 tsp pure vanilla extract
Finely grated zest of 1/2 lemon
1/4 tsp fine sea salt
1 tbsp pear brandy (eau-de-vie), Calvados, or dark rum (optional but lovely)

For the Pan & Serving

1 tbsp unsalted butter, for greasing the pan
1–2 tbsp granulated sugar, for dusting the pan and sprinkling on top
2 tbsp unsalted butter, cut into tiny bits, to dot over pears before baking (optional for extra richness)
Powdered (confectioners’) sugar, for dusting
1–2 tbsp honey, to drizzle at serving time (optional)
2–3 tbsp toasted sliced almonds or chopped toasted hazelnuts, to garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking dish

Preheat your oven to 400°F (200°C) with a rack in the center position.
Choose a 9–10 inch (23–25 cm) ovenproof skillet (cast iron works beautifully) or a deep pie dish / shallow gratin dish.

Generously butter the bottom and sides of the dish with 1 tbsp softened butter. Sprinkle in about 1 tbsp granulated sugar and tilt the pan so the sugar coats the buttered surface; tap out any excess. This light sugar crust helps the custard puff and adds a delicate, crisp edge.

Step 2: Prep and dress the pears in honey

Peel the pears, then cut them in half lengthwise. Use a small spoon or melon baller to remove the cores and any tough fibers. Slice each half into 4–6 wedges, depending on size, so you end up with evenly sized pieces that cook at the same rate.

In a large bowl, whisk together 2 tbsp melted butter, 3 tbsp honey, 1 tsp vanilla, and a pinch of salt until smooth. Add the pear wedges and gently toss until every piece is lightly coated in the honey-butter mixture.

Arrange the pears in the prepared pan in a snug, even layer, slightly overlapping in a circular pattern if you like a decorative look. Scrape any remaining honey-butter from the bowl over the pears.

Step 3: Honey-roast the pears

Place the pan in the 400°F (200°C) oven and roast for 15 minutes, until the pears are just tender when pierced with the tip of a knife and the honey-butter is bubbling and slightly thickened.

If you like an extra rich top, dot the pears with 2 tbsp cold unsalted butter, cut into tiny pieces, during the last 5 minutes of roasting so it melts into the juices.

When the pears are done, carefully remove the pan from the oven and reduce the oven temperature to 350°F (175°C). Keep the roasted pears in the warm pan while you finish the batter—those hot juices will mingle beautifully with the custard.

Step 4: Blend the clafoutis batter

While the pears roast, make the batter. You can use a blender, a food processor, or a mixing bowl and whisk.

In your blender or bowl, combine 3 eggs, 1/2 cup (100 g) sugar, 1 cup (240 ml) milk, 1/2 cup (120 ml) heavy cream, 1 tbsp honey, 1 tsp vanilla, lemon zest, 1/4 tsp salt, and 1 tbsp pear brandy or rum (if using). Blend or whisk until well combined.

Add the 3/4 cup (90 g) flour and blend again (or whisk) just until the batter is completely smooth with no visible lumps. Scrape down the sides if needed. The batter should be thin and pourable, a little thicker than heavy cream. Let it rest for 5 minutes to relax any bubbles while the pears finish roasting.

Step 5: Combine pears and batter, then bake until just set

Give the batter a brief stir. With the pan of hot roasted pears on a baking sheet (for easier handling and to catch any drips), gently pour the batter evenly over the pears. Pour slowly so the pears stay mostly in place and do not float all to one side.

Lightly sprinkle the surface with 1 tbsp granulated sugar for a delicate, caramelized top, if you like.

Transfer the pan to the oven and bake at 350°F (175°C) for 30–35 minutes, until the clafoutis is puffed, golden around the edges, and mostly set in the center. The middle should still have a very slight wobble when you gently jiggle the pan, but not look liquid.

If the top browns too quickly before the center is set, loosely tent it with a piece of foil for the last 5–10 minutes of baking.

Step 6: Cool briefly, garnish, and serve

Remove the clafoutis from the oven and let it cool on a rack for 10–15 minutes. It will deflate a bit as it cools—that is normal for clafoutis and part of its rustic charm.

Just before serving, dust generously with powdered sugar. Spoon any syrupy honey-pear juices from the edges over the top, and drizzle with a touch more honey if you enjoy extra sweetness. Sprinkle with toasted sliced almonds (or other toasted nuts) for crunch and a nutty aroma.

Serve warm or at room temperature, cut into wedges or scooped straight from the pan. Clafoutis is wonderful on its own, but it also pairs beautifully with lightly sweetened whipped cream, a dollop of crème fraîche, or a small scoop of vanilla ice cream for a more indulgent dessert.

Pro Tips

Choose the right pears: Use pears that are ripe but still firm (Bosc and Anjou are ideal). Overripe pears can become mushy and watery after roasting.
Room temperature eggs: Let the eggs sit out for 20–30 minutes before using. They blend more easily and help the custard bake evenly.
Do not overbake: Pull the clafoutis as soon as the center is just set with a slight wobble. Overbaking can make the custard rubbery instead of silky.
Serve warm, not piping hot: Giving the clafoutis a short rest allows the custard to finish setting and the flavors to bloom.
Use a hot pan: Pouring the batter over the hot roasted pears helps the custard start cooking immediately, encouraging a better puff and texture.

Variations

Spiced honey-roasted pear clafoutis: Add 1/2 tsp ground cinnamon and a pinch of ground cardamom or nutmeg to the honey-butter mixture for the pears, and another pinch of cinnamon to the batter.
Almond twist: Replace 1/4 cup (30 g) of the flour with finely ground almonds or almond flour, and add 1/4 tsp almond extract to the batter. Top with extra toasted sliced almonds.
Lighter version: Use all whole milk (1 1/2 cups total) instead of the milk-and-cream combo, and reduce the sugar to 1/3 cup (65 g) for a slightly less rich but still delicious dessert.

Storage & Make-Ahead

Clafoutis is best enjoyed the day it is baked, ideally within a few hours while the edges are still gently crisp and the custard is plush. However, leftovers store well. Let the clafoutis cool completely, then cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 3 days.

To reheat, warm individual portions in a 300°F (150°C) oven or toaster oven for 8–10 minutes, or microwave gently in 20–30 second bursts until just warm. The texture will be a bit denser after chilling, but still very tasty.

For a partial make-ahead, you can roast the pears a few hours in advance. Let them cool in the pan, cover, and keep at room temperature for up to 4 hours, or refrigerate overnight. Rewarm the pan in a 350°F (175°C) oven for 5–8 minutes before pouring on the freshly made batter and baking as directed.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): Calories: 380, Protein: 7 g, Carbohydrates: 46 g, Sugars: 34 g, Fat: 18 g, Saturated Fat: 10 g, Cholesterol: 135 mg, Sodium: 170 mg, Fiber: 3 g. These numbers are estimates and will vary based on the specific ingredients and brands used.

Honey-Roasted Pear Clafoutis with Light Custard Batter