When 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.
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.
- 1 large Korean Shingo pear or 2-3 regular pears
- 1 tablespoon ghee, butter or coconut oil
- 1/4 cup coconut crystals (optional)
- 4 organic, pastured 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
- Preheat the oven to 350 degrees F.
- Slice the pear(s) into 1/8 inch pieces.
- Heat a cast iron skillet on medium heat and add one tablespoon of ghee, butter or coconut oil.
- Layer the pear slices in the skillet and cook until soft, being careful not to burn. (About 20 minutes)
- 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.
- Once the pears are soft, sprinkle with the 1/4 cup coconut crystals (if using), and allow to cool slightly.
- 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.)
- Bake in the oven for 45-50 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
- Allow to cool in the pan.
- Use a knife to go around the edges of the flaugnarde to release it from the skillet. Turn out onto a serving dish.
- Serve warm.
- Add some Greek yogurt (optional)
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…
Thanks for stopping by!
Let’s connect on Facebook.