Clafouti was originally made with cherries, but has developed far further and now includes all sorts of fruit. I love it, as a simple, quick to make and incredibly elegant dessert.
Traditional cherry clafouti includes a splash of kirsch. I decided to make a pear clafouti this time around - decided by having a surfeit of eggs in the house, and a large tin of pears at hand. To add a little extra twist, I had a think about flavours and concluded that butterscotch schnapps might just work. And indeed it does - the butterscotch schnapps being quite a warm creamy flavour it worked well with the custard and contrasted with the slightly crisper sharper edge of the pear.
Now I am sure a purist would use freshly sliced pears for this recipe, but then again, a purist wouldn't be allowing butterscotch schnapps anywhere either, so they can go be purist and we can enjoy the fruits of our experimental labours. Tinned pears mean that you can create this delicious dessert at any time of the year or day of the week. If you do use fresh pears, peel and core them, and slice them thinly.
5 eggs plus 2 egg yolks
1/2 cup vanilla sugar (I make my own by keeping my vanilla bean pods in the sugar jar)
1/2 cup sifted flour
1 and a half tablespoons butterscotch schnapps
1 cup (250ml) cream (normal 35% fat cream is fine; occasionally I even use sour cream)
3 extra tablespoons of caster sugar
1 large tin of pears, drained
Preheat the oven to 180 degrees.
Take a large ceramic or glass pie dish (a gratin dish will do at a pinch). Grease the bottom with the butter and sprinkle it with the caster sugar; shake the dish to get an even spread of sugar.
Place the eggs and vanilla sugar in a bowl and beat until pale and creamy Sprinkle on the flour, add the cream and the butterscotch schnapps and mix with the whisk to combine well.
Arrange the pears around the dish in an attractive pattern. Pour the batter over the top.
Bake for about 45 minutes, until set. Allow to cool, and serve sprinkled lightly with sugar, with or without icecream.