Pear , Mango and Almond Clafoutis


Autumn and Spring always create a battle of sorts in my mind. I am never sure which one to pick as my favorite.


Spring represents a new beginning but then Autumn is so comforting. It’s the season when we plant to flower bulbs so we can enjoy the flowers come spring. Autumn also means all harvest foods, Apples, Pears, Pumpkins and squash they all represent comfort which is what I really seek at this time. Living in the Midwest also gives me the opportunity to enjoy the riot of colors nature plays in October. The entire town is colored in earth tones.

5These moments of beauty last for such a short time, never to be repeated. I see some remnants of the summer gone. Like this last flowers and a single apple still holding on in my backyard.


In one of my last posts, I presented you with Pears with Mascarpone cheese. This time is yet another dessert, a French one at that. Clafoutis originated in Limousine region of France. The dessert is usually made from whole Cherries. When the cherries are baking, the pit releases Almond like flavor, giving Clafoutis a distinct taste. Pear Clafoutis  is a variation. I add Almond meal and Almond essence to give it a different taste and also because I love adding nuts to almost everything. Not to mention I am a big fan of Almond milk.




  • Pears 2 small cubed
  • Mango 1 medium cubed small
  • Eggs 3
  • Cake Flour ½ cup
  • Sugar granulated ½ cup
  • Almond meal ¾ cup
  • Milk ¾ cup any type is fine
  • Vanilla extract 1 tsp
  • Almond Essence 1 tsp
  • Butter unsalted 6 Tbsp (almost melted and cool)
  • Salt a pinch
  • Demerara sugar 2 Tbsp (to sprinkle)



  • Preheat the oven to 400 F.
  • In a stove to oven skillet, add ½ Tbsp of butter and saute chopped Pear for 2-3 minutes on a slow flame until half cooked. It should be still a bit crunchy. Take it off the flame. Add the cut Mango and Keep aside.
  • In a stand mixer bowl, beat the butter at high speed for 45 seconds.
  • Add the eggs and beat at medium speed for 1 minute.
  • Add the Sugar and beat for another minute.
  • Add Vanilla Essence/Extract, Almond extract and Salt and beat for a few seconds.
  • Add Almond flour and Cake Flour slowly and continue beating until mixed.
  • Add Milk and make sure the mixture is pancake batter consistency. If it is not, add a bit more milk but it’s unlikely you will need more milk.
  • Pour this mixture over the fruit and sprinkle with Demerara Sugar.
  • Bake for 35 minutes or until toothpick comes out clean.
  • Let cool for 10 minutes.
  • This dessert must be served warm and tastes even better with a dollop of whipped cream or Vanilla ice cream.


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