Pear clafoutis with clotted cream Recipe

Baked pear and almond dessert served sharing style with clotted cream

  • Preparation
  • Cooking time
  • Rest time
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  • For the batter
  • Pear(s) : 3 whole
  • Whole egg(s) : 6 whole
  • Semi-skimmed milk : 120 ml
  • Double cream : 120 ml
  • Plain flour : 100 g
  • Ground almonds : 30 g
  • Caster sugar : 90 g
  • Unsalted butter : 10 g
  • Caster sugar : 10 g
  • Clotted cream : 6 tbsp


  • ETAPE 1

    Preheat the oven to 180c. In a large bowl or dish, mix the ground almonds, flour and the sugar. Break the eggs in to the centre and whisk to incorporate the dry ingredients a little at a time. Beat well to ensure there are no lumps. Add the milk and the cream to the mixture. Peel, core and dice the pear. Butter and sugar the moulds. Place a few pieces of pear in the base of each mould then pour over the clafoutis batter. Transfer to the oven and cook for 25 minutes. Remove the clafoutis from the moulds once cool and dust with icing sugar. Serve with a dollop of clotted cream.

Chef's tip

«Classically made using cherries, clafoutis work well with all seasonal stone fruit! »

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