Pear Clafoutis with Apricot Conserve

• 330 g fresh pears, diced
• 15 g + 40 g caster sugar
• 1 tablespoon sunflower oil
• 3 eggs
• 50 g pain flour
• 200 ml milk
• 1 small dash vanilla essence
• 3 tablespoons apricot conserve

Lightly sauté the pears with 15g sugar and 1 tablespoon sun ower oil. Meanwhile make a batter, by mixing the our with 50g sugar, eggs, warm milk and vanilla. Put the pears in the base of the cups, pour in the batter and cover with the lids. Place in basket no. 3.

Steam for 15 minutes with the starter and the main course.

When cooked, remove the covers. Serve the clafoutis cup slightly warm, covered with apricot conserve.