A clafoutis is a dessert hailing from the Limousin region of France. It is traditionally made with cherries, but ,may also be made with plums, apricots, pears, apples, prunes or blackberries. It is simply a pancake batter poured over fruit in a fireproof baking dish and baked in the oven. It looks like a tart and usually eaten warm.
Serves 4 – 6
4 William pears, peeled, cored, quartered
2 tbsp honey, or more if necessary
20g butter or more if necessary
75g plain flour
100g castor sugar
2 eggs, lightly whisked
2 egg yolks
40g butter, melted
500ml milk
2 tbsp Grand Marnier liquor
1 tsp vanilla extract
Preheat oven to 180ºC.
Place the pears in a 1.5 litre, capacity oven proof dish. Drizzle with honey and dot with butter. Bake in the oven, turning occasionally for 20 minutes or until pears are tender and starting to caramelise. Remove from the oven and set aside to cool.
Meanwhile combine the flour and sugar in a medium bowl. Add the eggs and egg yolks and stir to combine.
Add the melted butter, milk, liqueur and vanilla and gently whisk to combine and pour over the pears.
Bake in oven for 30 – 40 minutes or until just set. Remove from the oven and set aside for 5 minutes to cool slightly before serving. Serve with some Chantilly cream or crème fraîche.
