Classic French Brandy-Soaked Pear Clafoutis

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate French dessert featuring tender pears soaked in brandy and baked within a rich custard batter. This French-inspired recipe, ready in about 70 minutes, layers ripe pears, brandy, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 6 French cuisine 220 cal/serving

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Ingredients

3 medium, peeled, cored, sliced ripe pears
1/4 cup brandy
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 cup whole milk
1 tsp vanilla extract
2 tbsp, melted butter
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. In a mixing bowl, soak 3 sliced pears with 1/4 cup brandy for 15 minutes to infuse flavor.
Step 2: In another bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until pale and slightly thickened.
Step 3: Gradually sift in 1/2 cup all-purpose flour while whisking to avoid lumps, then slowly add 1 cup whole milk and 1 tsp vanilla extract, mixing until smooth.
Step 4: Stir in 2 tbsp melted butter, then fold in the brandy-soaked pears along with any remaining liquid.
Step 5: Butter a 9-inch pie dish and pour the batter with pears evenly inside. Bake for 40-45 minutes until the custard is set and the top is lightly golden.
Step 6: Cool slightly, dust with powdered sugar, and serve warm or at room temperature.