Pear Clafoutis. Photo / NZH
Serves 6-8
• 250g sweet pastry dough
• 1 cup sugar
• 500ml water, or enough to cover pears
• Juice of 1 lemon
• 4 large pears, peeled
• 100ml milk
• 100ml cream
• ½ vanilla pod
• 3 eggs
• 120g caster sugar
• 2 Tbsp flour
• 2 Tbsp granulated sugar, for top
1. Preheat oven to
200C. Grease a 23cm loose-bottomed tart tin.
2. On a lightly floured board, roll the dough out and use to line the tin. Using your rolling pin or a knife, remove the excess dough. Refrigerate for 30 minutes. Prick the pastry with a fork, line with baking paper, beans or rice then bake blind for 15 to 20 minutes. Remove from the oven, carefully remove the baking paper. Cool until needed. Turn oven down to 180C.
3. In a pot large enough to fit the pears, place the sugar, water and lemon. Bring to a simmer and stir until the sugar is dissolved. Add the pears and cook for 15 to 20 minutes until a skewer goes in easily. Remove and cool.
