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Pear & hazelnut clafoutis served in a dish

Pear & hazelnut clafoutis

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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
Nutrition: Per serving
NutrientUnit
kcal422
fat30g
saturates15g
carbs28g
sugars25g
fibre2g
protein7g
salt0.2g
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Ingredients

For the topping

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.

Goes well with

Recipe from Good Food magazine, October 2018

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A star rating of 4.2 out of 5.5 ratings
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