Name: Pear cranberry clafoutis / körtés áfonyás clafoutis
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 5
Cuisine: En
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

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

Preparation

Preparation15 min

Cook time23 min

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.