Dulce de Leche and Pear Clafoutis
Cooking time: 50 mins
Preparation time: 10 mins
Serves: 6
Vegetarian: Yes
Ingredients:
- 300g Original Dulce de Leche
- 3 ripe medium pears
- 3 tbsp double cream
- 3 large eggs
- 2 large egg yolks
- 75g ground almonds
- 1 vanilla pod, scraped
- 40g toasted flaked almonds
- butter for lining the mould
- demerara sugar for lining the mould
- double cream to serve
How to cook it:
- Preheat the oven to 180C/350F/Gas Mark 4
- Peel and half the pears, remove the cores and coat them with 100g Dulce de Leche. Bake the pears in the oven for about 30 minutes or until soft but still holding their shape. Leave to cool
- Mix the remaining Dulce de Leche with the double cream, eggs, egg yolks, ground almonds and the vanilla seeds and set aside
- Grease a 1 litre ovenproof dish, or 6 individual shallow gratin dishes, with the butter followed by the demerara sugar
- Pour the Dulce de Leche mixture into the prepared dish, or dishes
- Once the pear halves are cool enough to handle, slice each one into about 5 sections, cutting widthways at an angle towards the tip, then gently spread the pear out into a fan shape. Gently lift and place each pear half on top of the Dulce de Leche mixture. Scatter over the almonds and bake for 20 minutes until golden brown and puffy
- Serve with the double cream