St. Supéry Life

Pear Clafouti By St. Supéry chef, Ron Barber

Serve with St. Supéry Moscato

Here is my rendition Clafouti, a classic French custard cake. Although traditionally made with cherries, I like to vary the fruit depending upon what is in season.

3 large eggs

6 tablespoons flour

1 ½ cup cream

2 teaspoons vanilla extract)

1/3 cup sugar

2 medium Bosc pears

1 tablespoon brandy

A pinch of nutmeg


Preheat oven to 375 degrees F.


Peel and thinly slice the pears. Arrange the pears in the bottom of a round Pyrex baking dish approximately 10” x 4” deep.


Beat the eggs and add the vanilla extract. Stir in the sugar, flour, cream, brandy and nutmeg. Let the batter rest for about 15 minutes then pour over the sliced pears. Bake for approximately 40 minutes, or until the clafouti is lightly browned and set in the middle. Serve warm or at room temperature.

Serves 8