Flaugnarde is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish can be served either warm or cold.
Most people think of this dish as a dessert but it can easily be enjoyed for breakfast as well! This recipe uses heavy cream and butter but if you prefer a dairy-free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish. I have made it both ways and they are equally delicious. You will notice there is an option to add sweetener, I try to use the ripest, sweetest seasonal fruit available so I generally don’t need the added stevia or honey. Please note…since completing the Whole 30 program I find that I don’t like anything too sweet anymore so be sure to adjust according to your family’s taste. This is lovely topped with fresh whipped cream or drizzled with coconut butter when enjoying it for dessert or with a nice side of bacon or sausage at breakfast!
Pear & Pecan Flaugnarde (serves 8)
butter for greasing baking dish
1/2 cup heavy cream
4 tablespoons butter, melted
1/4 cup pecan halves, finely ground
1 teaspoon vanilla extract
1 teaspoon cinnamon, divided
1/4 teaspoon stevia or 1/4 cup coconut sugar or honey (optional, I don’t use any sweetener)
1/4 teaspoon celtic sea salt
3 medium ripe pears, peeled, cored and sliced thin
2 tablespoons chopped pecans
Preheat oven to 375 degrees F. Generously grease a 9 inch pie or tart dish, ceramic works best, set aside. Peel, core and slice pears. Arrange pears in the greased dish and sprinkle with 1/2 teaspoon cinnamon. In a blender or food processor combine eggs, cream, butter, ground pecans, vanilla, remaining cinnamon, sweetener (if using) and sea salt. Blend or process until smooth, batter will be thin. Pour batter evenly over the arranged pears, sprinkle with chopped pecans. Bake for 40-50 minutes until golden brown, puffed and set in the middle. Cool for at least 30 minutes before serving.
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