Pear & Almond Clafoutis from Ballyknocken Cookery School

Thanks to Catherine Fulvio and her team in Ashford, Co Wicklow Andrew and I had a fantastic day at this hands on Cookery School. As well as a beautiful setting, excellent recipes and realxed atmosphere - Catherine was keen to show us knife techniques, alternative versions of all 7 (!) recipes using different ingredients and treated us to a tour of the herb garden. The day was rounded off with a late lunch as prepared by all those attending. Well worth a visit!

You will need:

butter for greasing

6 Pears

For the Batter:

2oz Ground Almonds

2 tbsp Plain Flour

4oz Golden Caster Sugar

2 Eggs

2 Egg Yolks

9floz Double Cream

Method:

Heat the oven to 190C

Peel, core and roughly chop the pears

Butter the ramekins and scatter the pears over the base

Mix all the batter ingredients in a blender until smooth, pour it over the pears and bake for

15-20 minutes until risen and golden brown. Serve warm with cream whipped with Amereto & Icing Sugar.

Exceptionally easy and just gorgeous to eat!