Pear & hazelnut clafoutis served in a dish

Pear & hazelnut clafoutis

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(3 ratings)

Prep: 10 mins Cook: 35 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal422
  • fat30g
  • saturates15g
  • carbs28g
  • sugars25g
  • fibre2g
  • protein7g
  • salt0.2g


  • 45g blanched hazelnuts, toasted
  • 30g plain flour
  • 4 medium eggs, plus 2 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g caster sugar
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 300ml double cream
  • 2 tsp vanilla extract
  • 2-3 perfectly ripe pears

For the topping

  • 25g blanched hazelnuts
  • icing sugar, to serve


  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.

  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.

  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.

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Comments, questions and tips

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Katharina Schack's picture
Katharina Schack
16th Jun, 2020
Delicious, impressive dessert. Tasted even better the following day once it had cooled and set overnight, served with a dollop of creme fraiche. A new favourite! (We kept it in the oven for around 50mins)
9th Oct, 2018
This was easy, delicious and looked impressive - thank you!
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