Maple and pear clafoutis recipe
Maple and Pear Clafoutis recipe
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|100 g||granulated sugar|
|35 g||plain flour|
|175 ml||full fat milk|
|75 ml||maple syrup, use best quality available|
|60 g||unsalted butter|
|1 tsp||vanilla extract|
|½ tsp||ground cinnamon|
|3 large||pears, firm but ripe – peeled, cored and sliced|
|maple syrup, to serve at side|
Preheat oven to Gas Mark 3, 170ºC, 325ºF. Thoroughly butter an 9-inch glass or ceramic pie dish.
In a medium bowl, beat the eggs, sugar and salt and blend well. Add the flour and whisk together. Add the milk, maple syrup, vanilla, butter and cinnamon and whisk until smooth and well blended.
Arrange the pear slices neatly around the bottom of the pie dish. Pour the batter over the pears until the dish is almost full. Do not overfill.
Bake for about 55 minutes until set and golden brown on top. Allow to cool for a few minutes before serving.
Sprinkle with icing sugar and serve with warmed maple syrup on the side.
Replace the icing sugar with a generous dusting of brown sugar and either place under a hot grill for several minutes until the sugar caramelises and forms a crust in places, or use a blow torch if you have one. Allow to cool slightly before serving.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Maple and pear clafoutis recipe
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