Pear cranberry clafoutis / körtés áfonyás clafoutis

5 servings
15 min
23 min
Very Easy


Number of serving: 5

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


  • 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.


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