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Cookware Recipes
Pear Clafoutis
Serves
4
Prep Time
20 min
Cook Time
20 min
Ingredients
- 3 whole eggs
- 3 egg yolks
- 1/3 cup caster sugar
- 1 tbsp cornflour
- 1 vanilla bean, seeds scraped
- Zest of 1 lemon
- 1/2 cup almond meal
- 200g crème fraiche
- Butter, for greasing
- Icing sugar, for dusting
- Vanilla bean ice cream, to serve
- Poached pears
- 5 Beurre Bosc pears, peeled and cored
- 1 cup caster sugar
- 1 star anise
- 1 cinnamon stick
Method
- Place caster sugar, cinnamon stick and star anise into a pot and add 2-3 cups of water. Bring to the boil then turn the heat down to low and add the pear. Cover and cook gently for 5-6 minutes and then turn the heat off and allow pears to cool completely in syrup. This can be done a day or two ahead of time.
- Whisk the eggs, sugar, cornflour, lemon zest and vanilla together. Fold in the almond meal followed by the crème fraiche. The consistency should be like pancake batter. Cover and rest batter for 1 hour in the fridge.
- Pre-heat the oven to 210°C.
- Butter an Ingenio 26cm frypan. Quarter the pears then arrange in a rose pattern in the base of the pan. Pour the clafoutis mixture over the pears carefully and bake for 15-20 minutes until just set and golden.
- Dust with icing sugar and serve hot with ice cream.
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