Korean Shingo Pear Flaugnarde (Clafoutis)

flaugnarde slice with yogurtWhen I initially made this recipe I referred to it as a clafoutis.  But it turns out a clafoutis is a rustic French dessert traditionally made with black cherries. Whenever the same dish is made using a different type of fruit it is known as a flaugnarde. Here’s how to pronounce flaugnarde. I had to play that soundbite a few times to get the pronunciation down (in spite of my slight Texas twang). It’s a funny word that sounds a lot better than it looks. And the dish itself is delightfully warm and filling.

This flaugnarde recipe makes use of Korean Shingo pears. These pears are similar to other asian pears but they are larger and very round. (You could substitute with other types of pears or even apple slices.) The Shingo pears have a high sugar content and a delicate, almost floral taste. They are nicely crisp and would probably be terrific in a salad. But they also work particularly well with this flaugnarde which is perfect as a breakfast or brunch dish. It is not a particularly sweet dish but could still be used as a dessert. If you like custards and/or bread puddings like I do then you will probably enjoy this moist flaugnarde. The 1/4 cup of coconut crystals is optional. I tried it both ways and it was good each time – just a little sweeter with the coconut crystals.

A slice of the flaugnarde for breakfast with a couple of farm fresh eggs fried in ghee is pretty heavenly. My sons, who eat dairy, like to slather it with full fat Greek yogurt.flaugnarde slice with eggs

The following easy recipe for Korean Shingo Pear Flaugnarde is 100% paleo which means it is also gluten-free, grain-free, soy-free and casein-free. It is also free of nuts because I used coconut flour. I chose to make the flaugnarde in the skillet in which I cooked the fruit. But you could also layer the cooked fruit in a greased baking dish, pour the batter on top and cook it that way. It would most likely also be good without pre-cooking the pears. Not having tried that method, I cannot recommend it but I would certainly love to hear from you if you choose to eliminate the pre-cooking step.

Ingredients

  • 1 large Korean Shingo pear or 2-3 regular pearskorean shingo pears
  • 1 tablespoon ghee, butter or coconut oil
  • 1/4 cup coconut crystals (optional)
  • 4 organic, pastured eggseaster eggs
  • 1 can full fat coconut milk
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Slice the pear(s) into 1/8 inch pieces.
  3. Heat a cast iron skillet on medium heat and add one tablespoon of ghee, butter or coconut oil.
  4. Layer the pear slices in the skillet and cook until soft, being careful not to burn. (About 20 minutes)shingo pears in skillet
  5. While the pears are cooking, mix the batter. In the bowl of a stand mixer, combine the eggs, coconut milk, coconut flour, maple syrup, vanilla extract, cinnamon and salt. Beat into a smooth batter.
  6. Once the pears are soft, sprinkle with the 1/4 cup coconut crystals (if using), and allow to cool slightly.pears with coconut crystals
  7. Pour the batter on the pears in the skillet and smooth it out. (Make sure you grease the sides of the skillet before pouring in the batter.)flaugnarde batter
  8. Bake in the oven for 45-50 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  9. Allow to cool in the pan.flaugnarde in skillet
  10. Use a knife to go around the edges of the flaugnarde to release it from the skillet. Turn out onto a serving dish.flaugnarde
  11. Serve warm.shingo pear flaugnarde
  12. Add some Greek yogurt (optional)flaugnarde with greek yogurt

Serves 8-12.

Let me know how it goes and if you try it with other types of fruit, in a skillet or baking dish, with or without the coconut crystals, etc…

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20 thoughts on “Korean Shingo Pear Flaugnarde (Clafoutis)

    • Thank you so much for letting me know. I tried using strawberries and it didn’t work out too well. They were too wet and too tangy. But I could see how pineapple and blueberries would be a better choice. I’m going to try that!

  1. This looks delicious. I would like to make it tonight. What size can of coconut cream did you use? I am in Australia and not sure if our can sizes are the same. Thanks

  2. This was so very delicious! I didn’t have any pears, so I sliced up a peach. It came out perfect. My daughter said it tasted like grandma’s Dutch bread pudding. Which is amazing, since there is not any bread or grains in it.

  3. This looked so delicious I just had to try it! What I found was that my 3 anjou pears did not brown as nicely as yours. I was afraid I would burn them so I kept the heat a little too low. Also, now that I look at your photos again…. Thank you so much for adding those, my batter didn’t look as thick as yours. All in all it still tasted delicious and my boyfriend is standing at the counter right now helping himself to more! Next time I will turn the heat up in the beginning to brown the pears and add a little bit more flour to thicken my batter. How many ounces was your can of coconut milk? Thank you so much for sharing. Delicious!

  4. I made this at a dinner party the other night and I used standard pears and the coconut sugar. Our French chef friend was present and praised it highly. It was perfection!

    Do you think it could be frozen?

    • Daisy,
      That really makes my day. Thanks for letting me know. As for whether or not it freezes, I’ll admit I’m not an expert in what freezes well and I haven’t tried it with this recipe. I imagine it would be fine but definitely better when eating right after cooking.
      Best, Lea

    • Almond flour and coconut flour are totally different and cannot be substituted in recipes on a 1:1 ratio. I estimate 2 cups of almond flour equals about 1/2 cup of coconut flour. But you would also need less moisture and since I have never tried this recipe with almond flour I can’t recommend it. Sorry!

  5. making for the second time tonight. pears, marg and xylotol to brown in pan. also added a little 1/4 tsp of mixed spice. reminds me of a dutch dessert my mum used to make. oh yum.

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