Pear Clafoutis
3 pears
65g plain flour
65g caster sugar
3 eggs
227ml single cream
Seeds of 1 vanilla bean (or 1tsp vanilla essence)
Some cinnamon sugar
1. Preheat the oven to 180˚C. Grease a 12 cup muffin tray, sprinkle with cinnamon sugar.
2. Quarter pears and add a quarter to each muffin cup.
3. Mix flour, vanilla and sugar together.
4. Add the cream and whisk together.
5. Add the eggs and combine.
6. Pour mixture into muffin tray, in each muffin cup, over the pears.
7. Bake in the oven for roughly 20 minutes. Serve hot, drizzled with raspberry coulis.
Tip: Add 1 teaspoon of bicarbonate of soda to the mixture to keep the clafoutis puffy after they cool down.
