Pear cranberry clafoutis / körtés áfonyás clafoutis

Ingredients

• 3 eggs
• 2 egg yolks
• 75 g sugar
• 30 g flour
• 225 ml milk
• 1/2 teaspoon vanilla extract
• 60 g dried cranberries
• 2 tablespoons port or similar sweet wine or liqueur
• 2 pears
• 1 teaspoon butter for greasing
• 2 tablespoons flaked akmonds

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Preparation

• In a large bowl beat all the eggs, yolks and sugar until pale and thick. Carefuly fold in the flour, a pinch of salt, then the milk and vanilla. Chill for about half an hour.
• In the meantime, put the cranberries in a small bowl, pour the ligueur over them and let them soak for 30 minutes, then drain, reserving the liqueur.
• Preheat the oven to 180 C/360 F. Peel the pears, quarter them lengthways and core them. Grease a 18*26 cm shallow baking dish with butter, arrange the pears in it and scatter with most of the drained cranberries.
• Give the batter a good stir and pour it over the fruit, scatter with the almonds and bake for 20-25 minutes.
• Top should be golden, but the inside should remain soft like a just set custard.
• Remove from the oven, let it stand for a couple of minutes, scatter with the remaining cranberries, pour over the reserved liqueur and serve it warm.