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Korean Shingo Pear Flaugnarde (Clafoutis)

  • Author: Lea Valle
  • Category: Breakfast, Dessert


  • 1 large Korean Shingo pear or 23 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


  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)
  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.
  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.)
  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.
  10. Use a knife to go around the edges of the flaugnarde to release it from the skillet. Turn out onto a serving dish.
  11. Serve warm.