Pear Clafoutis
I don't know about you, but we're all for a dessert that sounds fancy but is secretly super easy to pull together. Like.. this Pear Clafoutis by @cheffingwithharry Clafoutis is a classic French dessert that lands somewhere between a custard and a cake. One bite and you'll feel like you're in a charming Parisian cafe. To really nail this dessert, we recommend using ripe pears. Hot tip: Make the batter the night before and let it rest in the fridge. It gives the flour time to fully hydrate, resulting in a fluffier, smoother texture when baked. Check out our Farmers Pick Pantry for all the staples like eggs, milk, cinnamon and more.
Ingredients
Everything for 4 servings
- 150ml full cream milk
- 150ml double cream
- 65g caster sugar
- 65g plain flour
- 65g almond meal
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 3 eggs
- 8 pears
- 2 tbsp sugar
- 1/2 tsp cinnamon powder
- 1 tbsp butter
- 25ml dark rum (optional) to be added to the pancake batter
Method
Whisk together the eggs, milk, cream, sugar, vanilla, salt, flour, and almond meal, and pass through a fine sieve
Place the mixture in the fridge and cool overnight
The next day, quarter and remove the cores of the pears, coat in the sugar and cinnamon powder, leave on the side for 30 mins
Preheat the oven to 160 fan celcius
Melt the butter in a large frying pan, on a medium heat, add in the pears and cook until nearly cooked through, you want to have some resistance when inserting a knife to check
Grease your oven proof dish and line with flour to make non stick
Pour a thin layer of batter across the bottom and place on the stove top to create a 'pancake' base
Remove the dish once the base has set, add in your fruit and top with the batter
Cook for 45 minutes or until the knife comes out clean when testing (like a normal cake)
Cover with icing sugar and serve warm with lightly whipped cream