Pear and Apple Clafoutis

“A classic French baked dessert with sweet pear and apple tucked into a soft, custardy batter. Lightly sweet and oven-baked until golden, it’s the perfect winter comfort treat to finish our meal.”

Difficulty

Intermediate

Yield

12 mini clafoutis

Ingredients

2 tablespoons butter, room temperature1 ^1/2 cups milk1/4 cup sugar4 eggs1 tablespoon vanilla extract Pinch of salt3/4 cup flour1 ^1/2 cups apples, diced1 ^1/2 cups pears, diced1/4 cup sugar to top Icing sugar to garnish

Equipment

Mixing bowls of various sizesWhiskSpatulaSilicone muffin tinsNonstick sprayMeasuring cupsMeasuring spoonsCutting boardSafe chopper or paring knifeScoop or spoonSmall sieveDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the butter, milk, flour, sugar and vanilla extract.

Dice the apples and pears into 1 centimetre cubes, making sure to avoid the core.

Preheat the oven to 375°F. Spray a silicone muffin pan with nonstick cooking spray.

In a large bowl, whisk together milk, ¼ cup sugar, eggs, vanilla, and salt.

Whisk half the flour in until smooth, and then whisk the rest of the flour into the mixture.

Fill the baking cups about ⅓ full, and then scatter the fruit in the muffin cups. Top with the remaining batter, and sprinkle ¼ cup of sugar all over the muffin cups.

Bake 25 – 30 minutes, until the clafoutis is golden and bubbling.

Remove from the oven and allow to cool slightly. Sprinkle with icing sugar and serve warm.