‘Clafoutis’ is a simple French dessert and it is like thick custard. Traditionally Clafoutis is made with Cherries, but I use a variety of Fruit. Peaches and Nectarines are good. Raspberries are also great. Just fill a pie dish with Fruit, cover with the batter, and bake it in the oven. It is absolutely easy to make. I think this Pear version is my favourite. If you have Ripe Pears, why don’t you try it?
Makes
6 to 8 Servings *I used 22.5cm Pie Dish
Ingredients
2 Ripe Pears
1/4 cup Caster Sugar
1 pinch Salt
2 Eggs
1/2 cup Thickened Cream
1/2 teaspoon Vanilla Extract
1/4 cup Plain Flour
30g Butter *melted
Extra Butter & Caster Sugar to coat the pie dish
Powdered Sugar for dusting
Method
- Preheat oven to 170℃. Butter a pie dish and add a small amount of Caster Sugar to coat, shaking out any excess Sugar. *I used 22.5cm Pie Dish.
- Peel Pears, remove the core, cut each Pear into 8 pieces. Arrange them in the prepared pie dish.
- Place Sugar, Salt, Eggs, Cream, Vanilla Extract in a bowl, mix with a whisk, sift in Flour and mix well until smooth. Add melted Butter and combine well.
- Pour the mixture over the Pear pieces, and bake for 30 to 40 minutes, or until golden and cooked through.
- Dust with Powdered Sugar before serve and enjoy warm or cold. I like it cold.
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