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Pear & hazelnut clafoutis New-recipe-icon

Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm – and don't forget the cream or crème fraîche

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 422
  • Carbohydrates 28
  • Saturated Fat 15
  • Sugar 25
  • Protein 7
  • Fat 30
  • Fibre 2
  • Salt 0.2

Nutrition per serving

  • Calories 422
  • Carbohydrates 28
  • Saturated Fat 15
  • Sugar 25
  • Protein 7
  • Fat 30
  • Fibre 2
  • Salt 0.2

Ingredients

  • 45g blanched hazelnuts, toasted
  • 30g plain flour
  • 4 medium eggs, plus 2 egg yolks
  • 150g caster sugar
  • 200ml milk
  • 300ml double cream
  • 2 tsp vanilla extract
  • 2-3 perfectly ripe pears
  • 25g blanched hazelnuts
  • icing sugar, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.

  2. Halve, core and slice the pears (you can peel them first if you like, but I usually don’t). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.

  3. For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them – they can go from toasted to burnt very quickly), then roughly chop them so you’re left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.

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