Spiced pear and raisins clafoutis
Pears, honey, gingerbread spices, raisins and a little bit of rum! What's not to like?
Ingredients
- ¼ cup raisins
- 2 Tbsp rum
- 4 pears
- 1 tsp ground gingerbread spices
- 6 Tbsp honey
- 4 eggs, 2 egg yolks
- ½ cup sugar
- 4 Tbsp melted butter
- ¾ cup milk
- 3 Tbsp 35% cream
- 1 cup sifted flour
Method
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1
Soak the raisins in rum. Let rest for ½ hour.
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2
Peel, core and cut pears in slices. Sprinkle the slices using half the spices and half the honey. Mix well and let soak.
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3
Heat the oven to 425ºF/220ºC.
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4
Place the eggs and yolks in a bowl with sugar, melted butter and remaining spices. Mix well. Add milk, cream and the liquid from the pears. Mix well.
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5
Add flour and mix gently. Add raisins and rum.
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6
Butter and flour an 8” x 12” (20cm x 30cm) cake mold.
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7
Pour the mix into the mold and spread the pears evenly.
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8
Cook in the oven for 25-30 minutes until the clafoutis puffs up and the fruits are cooked.
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9
Remove from the oven and pour the remaining honey over the clafoutis. Serve warm or at room temperature.
