Pear clafoutis
Ingredients
- 5 ripe conférence pears, peeled, halved lengthwise, core removed
- 4 tbsp plain flour
- 1 tbsp caster sugar
- 1 vanilla pod, seeds scraped out (or equivalent amount vanilla essence)
- 200 ml milk
- 100 ml cream
- 4 eggs, lightly beaten
- knob of soft butter
Method
- Preheat oven to 180°C. Grease a shallow ovenproof dish with butter, sprinkle with caster sugar. Place the prepared pears in one layer in the form, cut side up. In a bowl mix flour, sugar and vanilla. While whisking, add milk, cream and eggs and keep whisking until there are no more lumps. Pour mixture over pears. Bake for about 45 minutes until pears are soft and batter is cooked through. Tastes good at all temperatures.
Variations
A clafoutis is a traditional French version of an oven-baked pancake and is usually prepared with sweet black cherries. But it also works well with many other sweet summer fruits, not just pears – try strawberries or raspberries, peaches, nectarines, apricots, whatever is your favourite.