Clafoutis with Pears
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 13 g butter, (melted)
- 70 grams sugar
- 1 tablespoon sugar
- 3 large egg (s)
- 6 tablespoon flour
- 350 ml whipped cream
- 2 teaspoons vanilla extract
- 2 large lemon (s), the zest
- 0.25 teaspoon ¼ salt
- 2 tablespoon liqueur, (pear liqueur)
- 3 pear (s) (ripe soft.), Or a can with pear halves
- powdered sugar
- Whipped cream or sour cream for garnish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 degrees and melt the butter in the microwave.
- Prepare a 26 cm tart pan and use a brush to spread the melted butter in it. Also sprinkle the edge and with one tablespoon of sugar the mold.
- Beat the eggs with the sugar until creamy until the mixture is light and fluffy (about 3 minutes). Then stir in the sifted flour (use heaped tablespoons), whipped cream, vanilla extract, lemon zest, salt and the pear liqueur.
- Set aside for 10 minutes and start straightening the pears. If you take pear halves out of the can, drain them and let them drain well.
- Nevertheless, let the egg mixture rest for this 10th minute.
- If you have fresh pears, peel them, halve and core them. It is advisable to use a soft variety here.
- Now place the six pear halves in a wreath shape in the tart pan and spread the egg mixture over it. Bake in the preheated oven for 35-40 minutes until the clafoutis is golden brown. It should also be firm in the middle when you press it lightly with your finger.
- Let cool a little and serve warm or chilled.
- Before serving, dust with powdered sugar and add a dollop of whipped cream or sour cream.
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