Pear & hazelnut clafoutis
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
Nutrition per serving
- kcal 422
- fat 30g
- saturates 15g
- carbs 28g
- sugars 25g
- fibre 2g
- protein 7g
- salt 0.2g
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
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.
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.
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.