Pear & hazel­nut clafoutis

BBC Good Food - - Weekend -

Pear and hazel­nut go to­gether beau­ti­fully. Make sure to serve this dish warm – a de­flated, room-tem­per­a­ture clafoutis doesn’t make a great cen­tre­piece.

SERVES 8 PREP 10 mins COOK 35 mins EASY V

45g blanched hazel­nuts, toasted 30g plain flour

4 medium eggs, plus 2 egg yolks 150 caster sugar

200ml milk

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.

PER SERV­ING 422 kcals • fat 30g • sat­u­rates 15g • carbs 28g • sug­ars 25g • fi­bre 2g • protein 7g • salt 0.2g

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