Pear Clafoutis
A French-style pear clafoutis scented with cinnamon and rum.
Ingredients
ripe pears (washed, peeled, cored, thinly sliced)
4
salted butter (melted, plus 20 g extra for greasing the dish)
40 g
eggs
4
milk
200 ml
all-purpose flour
100 g
granulated sugar
60 g
vanilla sugar
1 sachet
ground cinnamon
a pinch
rum
50 ml
salt
a pinch
powdered sugar (for dusting)
to taste
Instructions
1
Preparing the pears
Preheat the oven to 210°C (410°F). Wash, peel, quarter, and core the pears, then slice them thinly. Grease the baking dish and arrange the pear slices.
2
Making the batter
In a small heavy-bottomed saucepan, melt the butter. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and vanilla sugar. Add the eggs one at a time, then gradually pour in the milk while continuing to whisk. Stir in the melted butter and rum. The batter should be completely smooth.
3
Baking
Pour the batter over the pear slices. Bake at 210°C for 10 minutes, then lower the temperature to 180°C and bake for another 20 minutes.
4
Serving
Serve warm or at room temperature, dusted lightly with powdered sugar.
