Pears – Clafoutis
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can pear (s), 460 g drained weight
- 3 egg (s)
- 130 g suar
- 200 g low-fat quark
- 100 grams flour
- 0.5 teaspoon ½ cinnamon
- 50 g almond (s), chopped
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° and grease a springform pan with a diameter of 26 cm.
- Drain the pears. Beat the eggs with 100 g sugar and the quark until frothy, stir in the flour and pour the dough into the greased pan. Mix the remaining sugar with the cinnamon. Cut the drained pears into slices, place on the dough and sprinkle with the chopped almonds and the cinnamon sugar mixture.
- Bake the clafoutis at 180 ° on the middle rack for 40-45 minutes.
- The dough does not rise when baking and stays flat because no baking powder is used.
- Also tastes good with cherries, apples, apricots and blueberries, whether fresh, frozen or canned.
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