Pear Pomegranate Clafoutis Recipe

Pear Pomegranate Clafoutis Recipe

Seriously healthy enough to eat for breakfast and so simple to make.

Does it get any better? My family celebrates Thanksgiving a week early so that we can prep for our annual Calm Black Friday event. This is the perfect time of year to serve this dessert that has been enjoyed by all.

Pear Pomegranate Clafoutis Recipe


4 eggs

1/4 cup honey or maple syrup or agave if you must but agave is so processed.

1/2 cup heavy cream or coconut milk (the coconut milk is from a can–no the drinking coconut)

If using coconut milk it really changes the flavor profile but if you need it to be dairy free use it.

1/2 cup of melted butter (dairy free version use 1/4 cup of applesauce)

1 teaspoon of vanilla extract

1/3 cup of blanched almond flour. The only kind that works in this recipe is Honeyville.

Trust me on this one and  do not use the stuff you buy in the grocery store.

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

4 large pears peeled and sliced


Butter a nine inch pie pan. I use a stoneware pie pan with a fluted edge.

Whisk together the honey, eggs, cream butter and vanilla.

In another bowl mix all of the dry ingredients.

Whisk the contents of both bowls together.

Lay the pears in the pie pan and pour the combined bowls over the top.

Cook for 45-55 minutes at 325 degrees.

As it cooks this will create the consistency of something between a cake and a custard. The fruit rises to the top and it is just beautiful. We like to let it cool and then sprinkle fresh pomegranates  seeds on it.


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