- ¼ cup/60ml 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
- 7 oz/200ml milk
- 3 Tbsp 35% cream
- 1 cup/250ml sifted flour
Soak the raisins in rum. Let rest for ½ hour.
Peel, core and cut pears in slices. Sprinkle the slices using half the spices and half the honey. Mix well and let soak.
Heat the oven to 425ºF/220ºC.
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.
Add flour and mix gently. Add raisins and rum.
Butter and flour an 8” x 12” (20cm x 30cm) cake mold.
Pour the mix into the mold and spread the pears evenly.
Cook in the oven for 25-30 minutes until the clafoutis puffs up and the fruits are cooked.
Remove from the oven and pour the remaining honey over the clafoutis. Serve warm or at room temperature.