Pear & eau de vie clafoutis

Pear & eau de vie clafoutis

10 mins
Cooking time
30 mins
Deidre Rooney

You really need perfectly ripe pears for this. If you can’t find them you will need to poach or sauté the pear slices in a sugar syrup or butter until tender before you begin.

From the grocer


Quantity Ingredient
80ml pear eau de vie
150ml full-cream milk
150ml thick cream
1 teaspoon natural vanilla extract
25g unsalted butter, plus extra for greasing
3 eggs
125g caster sugar
A pinch salt
50g wholemeal flour
15g crushed hazelnuts or flaked almonds
icing sugar, to serve
whipped cream, to serve (optional)

From the greengrocer

Quantity Ingredient
3 ripe pears


  1. Preheat the oven to 180°C. Halve and core the pears, then cut each half lengthways into slices. Immediately place the slices in a bowl and cover with the eau de vie, turning the fruit to coat well.
  2. Mix the milk, cream and vanilla together. Generously grease a shallow gratin dish with butter – a metal or cast-iron dish with a capacity of 1.2 litres is best – and arrange the pear slices in the bottom. Mix the alcohol that the pears have been soaking in into the milk and cream.
  3. Whisk the eggs, sugar and salt together until the mixture triples in volume and is pale and fluffy. You really need a powerful beater for this. Fold in the flour and then the milk and cream mixture. Pour the batter over the pear slices. Dot the butter over the surface. Bake for 30 minutes, or until the batter is set – stick a skewer into the middle and it will come out clean if ready.
  4. Scatter over the nuts about 5 minutes before the end of cooking. Sift a little icing sugar over the top before serving with whipped cream (if using).
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