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Pear and hazelnut go together beautifully. Make sure to serve this dish warm – a deflated, room-temperature clafoutis doesn’t make a great centrepiece.
Serves: 8
Prep: 10 Minutes
Cook: 35 Minutes
Easy
INGREDIENTS
45g (3/8 cup) blanched hazelnuts, toasted
30g (1/4) plain flour
4 medium eggs, plus 2 egg yolks
150 caster sugar
200ml (0.84 cups) milk
300ml (1 1/4 cups) double cream
2 tsp vanilla extract
2-3 perfectly ripe pears
For the topping
25g (1/8 cup) blanched hazelnuts
icing sugar, to serve
DIRECTIONS
1. Heat oven to 180C (356 F/160C (320 F) 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 (10.2-inch) x 33cm (12.9-inch) 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.
Per Serving:
422 kcals
30g fat
15g saturates
28g carbs
25g sugars
2g fiber
7g protein
0.2g salt
Recipe Credit: BBC Good Food