Pear and Chocolate Clafoutis
Dinner for six last night, so a good chance to try out a new pudding recipe. I went for the very first one in Green and Black’s, clafoutis with chocolate and pears in red wine. I omitted the wine and the jelly. Gelatine didn’t seem a terribly appropriate ingredient for a sitting of mostly vegetarians.
- Peeled 6 ripe Williams pears (important to leave stalk on to they can be easily lifted in and out of pan) and poached them for 10 mins in 25cl sherry and 50cl water with the juice and rind of 1 lemon and 4oz granulated sugar.
- Left pears in cooling liquid to marinade for about 4 hours.
- Halved pears, removing cores and stalks.
- Melted 100g 85% chocolate in a pan with 3oz butter.
- Sifted 4oz flour (2oz wholemeal, 2oz white spelt) into a bowl with a pinch of salt (I used pink Himalayan), a heaped tsp of baking powder an 3 1/2 oz (100g) of ground almonds.
- Whisked 2 duck eggs into 6fl oz milk and combined this with flour and chocolate mixtures.
- Divided mixture into 2 buttered Pyrex soufflé dishes and placed the pear halves on top with thinner ends facing inwards around the dish.
- Baked in centre of oven for 15 mins at 200°C. It’s just right if still gooey in the middle – which it was.
- Served with sauce, made by reducing the poaching liquid and clotted cream (local and organic of course).