Clafoutis au Poire

Generically speaking, Clafoutis is a baked dish originating in the Occitan region around the ancient city of Limoges in south-eastern France. Traditionally it is made with cherries, but any fruit serves equally well as a filling, and the number of variations on the theme is limited only by your imagination. Try blending some melted chocolate into the batter, for example, or perhaps a dash of Kahlua or Cointreau, or sprinkled with flaked almonds. The dish should be eaten warm, sprinkled with sugar and perhaps topped with a little whipped cream.

For 2 servings. For 4 servings.
¼                        ½ cup high grade flour
¼                        ½ cup caster sugar.
¼                        ½ tsp baking powder.
¼                        ½ tsp vanilla extract.
25ml                   50 ml cream.
100ml                200ml milk.
2                         3 eggs
25g                     50g butter, melted.
1                         2 ripe pears, peeled, quartered and cored.

Preheat the oven to 160°C. In a bowl whisk all the ingredients [except the pear quarters] together until a smooth batter is achieved. Allow to rest for half and hour, then pour into ramekins. Push 2 pear quarters into each ramekin and place in the oven. Bake for 30-40 minutes until puffed up and golden on top. Allow to cool for ten minutes and serve.

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