Clafoutis pere e mandorle - Pear and Almond Clafoutis

Clafoutis is a French pudding of fruits, traditionally black cherries, mixed with a sweet batter and baked in the oven. So simple and versatile, the clafoutis is the perfect last-minute dessert.

Here I combine pears and almonds, which give a bit of crunchiness to its airy and light texture.

Clafoutis pere e mandorle - Pear and Almond Clafoutis

3 Conference pears (500 g), peeled, cored and sliced
lengthways
80 g caster sugar

3 large eggs
1 tablespoon clear honey

120 g plain white flour

300 ml milk

50 g flaked almonds + 1 tablespoon to garnish the clafoutis

1 teaspoon vanilla extract

1 tablespoon unsalted butter

A knob of butter
Icing sugar to dust

Serves 6
Preparation time: 15 minutes
Cooking time: 40 minutes

1. Preheat the oven to 180°C, with fan.

2. Wit an electric blender, beat sugar and eggs until pale and fluffy, about 5 minutes.

3. Stir in the flour, and gradually pour the milk. Mix gently, then add the honey and vanilla extracts.


4. Butter an oven dish (square 23x23, oval 25x18) and dust with flour.


5. Pour half of the batter, place the pears over, and sprinkle with half of the flaked almonds. Pour the rest of the batter over the fruits, dot with the butter, sprinkle with the remaining almonds and one tablespoon of sugar.

6. Bake for 35 to 40 minutes, until risen and golden brown.

7. Leave to cool for 20 minutes; dust with icing sugar and serve warm, with a dollop of whipped cream, if you wish.