Today I got my last pending result from my exams at University – and I can tell you I am absolutely perfectly happy about it! So, I had to celebrate – and what would be more appropriate than a sweet dish for lunch. These sweet and fruity clafoutis did the trick marvellously!
Of course, you can also enjoy them as a warm dessert in the afternoon (or at any time of the day, for that matter!). They are very easily made – the hardest part is getting them as elegantly as possible out of the ovenproof dish and arranging them on plates, so you really should be okay.
If you don’t have both apples and pears around (or don’t like one of the two) you can also go for either apples or pears, by the way.
So, here’s the recipe! Enjoy!
Caramelised Apple and Pear Clafoutis
Preparation time: 25 minutes
Baking time: 40 minutes
- 3 apples
- 3 pears
- 35g butter
- 100g Mascobado sugar
- 75g white sugar
- 100g flour
- 1 tsp. baking powder
- 4 eggs
- 70g butter (melted and cooled)
- 220ml milk
- 100ml pouring cream
- 1 tsp. vanilla extract
- confectioner’s sugar
- whipped cream
- Preheat the oven to 200°C (400°F). Grease a 2.5 litre ovenproof dish (as in the picture below).
- Wash, peel and core apples and pears. Cut them into slices.
- Melt butter in a large frying pan (over medium heat). Add apples and pears, cook for 5 minutes while stirring. Add Mascobado sugar and cook for 5 more minutes (until the mixture thickens). Take it away from the heat and let it cool down.
- Combine white sugar and sifted flour in a medium bowl. Lightly whisk eggs, extra butter, milk, cream and vanilla extract in a small bowl. Then, gradually, whisk the egg mixture into the flour mixture until smooth.
- Put the apples and pears into the ovenproof dish. Pour mixture over apples and pears.
- Bake Clafoutis for about 40 minutes in the middle of the oven.
- Dust with confectioner’s sugar. Serve hot with whipped cream.
(recipe after “Retro Favourites – Nostalgic Recipes”)
To get a printed version: Download the pdf.
(Both English and German versions available!)