Spiced Pear and Cardamom Dutch Oven Clafoutis

Name: Spiced Pear and Cardamom Dutch Oven Clafoutis
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: 4 medium Bosc pears, peeled, cored, and halved; 240 ml water; 100 g granulated sugar; 1 cinnamon stick; 6 green cardamom pods, lightly crushed; 3 large eggs; 100 g all-purpose flour; 300 ml whole milk; 60 g light brown sugar, packed; 1 tsp vanilla extract; Pinch of fine salt; 30 g unsalted butter, plus extra for greasing; Powdered sugar, for dusting

This warm Dutch oven clafoutis features tender poached pears infused with cardamom and cinnamon, suspended in a lightly sweetened, egg-rich batter with a caramelized top.

Prep20 minCook50 minTotal70 minServes6Difficultymedium

Method

How to make it

01
Preheat your oven to 175°C (350°F).
02
In a medium saucepan, combine water, 100 g granulated sugar, cinnamon stick, and crushed cardamom pods. Bring to a gentle simmer over medium heat.
03
Add the pear halves to the spiced syrup and poach gently for 10 minutes until tender but holding shape. Remove pears with a slotted spoon and set aside to cool slightly.
04
Discard the cinnamon stick and cardamom pods from the syrup and reduce the liquid over medium heat until thickened to a syrupy consistency, about 5 minutes. Set aside.
05
Butter a 24 cm (9.5 inch) Dutch oven or oven-safe heavy pot with lid. Place the pear halves cut side up evenly in the bottom.
06
In a mixing bowl, whisk eggs and brown sugar until smooth and slightly frothy. Gradually sift in the flour and salt, then slowly whisk in the milk and vanilla extract until fully combined and smooth.
07
Pour the batter gently over the pears in the Dutch oven. Dot the top with small pieces of the 30 g butter.
08
Cover with the Dutch oven lid and bake in the preheated oven for 30 minutes. Remove the lid and bake another 15-20 minutes until the clafoutis is puffed and the top is golden with a slight wobble in the center.
09
Remove from oven and let cool for 10 minutes. Drizzle the reduced spiced syrup over the clafoutis and dust with powdered sugar before serving warm.

From the editor

Cooking tips

If you don’t have a Dutch oven, use a deep oven-safe skillet or baking dish with a foil tent to mimic covered baking.
To check doneness, the clafoutis center should wobble slightly but not be liquid; it will firm as it cools.
Use ripe but firm pears like Bosc or Anjou to avoid them breaking apart during poaching.
Make the spiced syrup ahead and refrigerate for up to 3 days; warm it gently before drizzling.

Published May 6, 2026