Pear & hazelnut clafoutis

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

Prep:10 mins
Cook:35 mins

Serves 8
Easy

Nutrition per serving

kcal 422
fat 30g
saturates 15g
carbs 28g
sugars 25g
fibre 2g
protein 7g
salt 0.2g

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

Method

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.
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.
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.