Clafoutis with pears

Name: Clafoutis with pears
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (size M); 1 pinch Salt; 7-10 Tbsp pulp of 1 vanilla pod; 100 g Sugar; 3-4 Tbsp Whipped cream; 1 TABLESPOON Pear brandy; 125 g Flour; 2 smaller pears; 1-2 TABLESPOONS brown sugar for sprinkling; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 pinch Salt
7-10 Tbsp pulp of 1 vanilla pod
100 g Sugar
3-4 Tbsp Whipped cream
1 TABLESPOON Pear brandy
125 g Flour
2 smaller pears
1-2 TABLESPOONS brown sugar for sprinkling
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Beat the egg yolks, salt, vanilla pulp and 50 g sugar until creamy with the whisk of the hand mixer. Stir in cream, pear brandy and flour. Beat the egg whites until stiff, then add 50 g sugar. Fold the beaten egg whites into the dough in two portions
2
Peel the pears, cut them in half lengthwise and cut out the core. Spread 1 pear half on each base of 4 small ones or all of them in 1 large, greased, ovenproof dish, add the mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Cover the surface with aluminium foil if necessary
3
Remove the clafoutis from the oven, sprinkle with brown sugar and serve