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Pear & hazelnut clafoutis

Pear & hazelnut clafoutis served in a dish

Pear & hazelnut clafoutis

Name: Pear & hazelnut clafoutis
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 45g blanched hazelnuts toasted; 30g plain flour; 4 medium eggs plus 2 egg yolks; 150g caster sugar; 200ml milk; 300ml double cream; 2 tsp vanilla extract; 2-3 perfectly ripe pears; 25g blanched hazelnuts; icing sugar to serve

Diana Henry

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Serves 8

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4 out of 5.7 ratingsRate

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Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm – and don't forget the cream or crème fraîche

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

45g blanched hazelnuts

toasted
30g plain flour
4 medium eggs

plus 2 egg yolks
150g caster sugar
200ml milk
300ml double cream
2 tsp vanilla extract
2-3 perfectly ripe pears

For the topping

25g blanched hazelnuts
icing sugar

to serve

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Nutrition: Per serving

kcal422
fat30g
saturates15g
carbs28g
sugars25g
fibre2g
protein7g
salt0.2g

Method

step 1

Heat oven to 180C/160C fan/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.
step 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 x 33cm 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.
step 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.

Recipe from Good Food magazine, October 2018

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A star rating of 4 out of 5.7 ratings

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