Pear & hazelnut clafoutis

Pear & hazelnut clafoutis

Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm – and don't forget the cream or crème fraîche.


Prep: 10 mins Cook: 35 mins

Serves 8

  • fat 30g
  • saturates 15g
  • carbs 28g
  • sugars 25g
  • fibre 2g
  • protein 7g
  • salt 0.2g


  • 45g blanched hazelnuts, toasted
  • 30g plain flour
  • 4 medium eggs, plus 2 egg yolks Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 150g caster sugar
  • 200ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
  • 300ml double cream
  • 2 tsp vanilla extract
  • 2-3 perfectly ripe pears
  • For the topping

  • 25g blanched hazelnuts
  • icing sugar, to serve


Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.

Halve, core and slice the pears (you can peel them first if you like, but I usually don’t). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.

For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them – they can go from toasted to burnt very quickly), then roughly chop them so you’re left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.

Rated 5/5

Leave your comment Here