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Pear Clafoutis – Food Wishes ctm magazine

Learn how to make a Pear Clafoutis recipe! This rustic French recipe usually features cherries, but is great made with any kind of seasonal fruit, such as pears. This recipe is as simple, as it is adaptable, and if you’re watching your waistline, there’s no crust. You won’t miss it. Visit https://foodwishes.blogspot.com/2019/09/pear-clafoutis-almost-as-good-as-it.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this delicious Pear Clafoutis recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Food Wishes on October 31, 2019
  • Jørdy on September 29, 2020

    I added cinnamon to mine. I also used a little more sugar. My Calfoutis came out like a bread pudding and it was delicious!

  • tim jones on October 9, 2020

    Even Chef John is fleeing the big city.

  • Jim Gellein on October 20, 2020

    Made this last week. My friends really enjoyed it! I can’t eat almonds but it looked so good that I had to make it!

  • Proverbs 31:25 on October 23, 2020

    Chef, you really are a life coach to many. I never went to school but I did learn everything from my bosses and they did teach me alot about life. But you already know that. Thank you for existing in general and on this platform.

  • thegiftlady1 on October 23, 2020

    Could you put an oat topping on vs. the nuts?

  • carole lerman on November 17, 2020

    Custard ? Seems more like a pancake.

  • Julie on January 9, 2021

    it honestly didnt even need a blender!

  • FeralTurnip on January 17, 2021

    "Once the top's been nutted"

  • M. Theresa on January 27, 2021

    Yum! I love pears . This tart is screaming for a topping of crème anglaise . Congrats on your new Home Chef John!

  • PrivatePile_FatBody on February 1, 2021

    What do you mean you have no one to impress? If you don't impress abouut a million people you're out of the job

  • Thom Hjanks on February 9, 2021

    I love the Ole tappa tappa!

  • Syed Rehan Fida on March 11, 2021

    I wish I could visit your country estate! <3

  • Scott on May 11, 2021

    Fun to pronounce? It… um… how do I say this? It…. sounds like an STD.

  • Ira Tashman on July 1, 2021

    @Chef John, why 350 degrees here, when you said 425 in your blueberry version?

  • K R on July 13, 2021

    Looks excellent!

  • Aaron Brown on August 10, 2021

    I got a bunch of red pears from a pantry recently and I didn’t know what to do with them, used them in this recipe and it came out fantastic, like a pear custard, very nice thanks for this.

  • Brian Sugent on September 10, 2021

    I woulda put a bunch of minced up candied ginger in there … and toasted those almonds first
    -don’t get me wrong ima big CJ fan – I just make clafoutis a LOT

  • lilia lilia on October 25, 2021

    Where is the list of ingredients?

  • lilia lilia on October 30, 2021

    I actually cooked it. It was bad! Very dense, almonds slivers felt like foreign objects, pears being grainy are not good for clafoutis. Berries-yes but not pears! Very disappointed!

  • Joe Dominguez on December 15, 2021

    I am unsubscribing. You have got to stop speaking like that. It’s supppper annoying man. I would love to enjoy the videos but the narration is terrible.

  • TheRealGrandadNo1 on December 17, 2021

    Your voice and intonation is even more irritating then the dreadful pronunciation of French words. So you don't want to have to clean a blender, then learn to use a whisk and don't put all the milk in the mixture at once, that is just asking for lumps. A chef should never cut corners, that is lazy at best and not the way to teach others an art that lasts a lifetime. No offence but I have been cooking for well over fifty years and know what I am doing!

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