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
For the Batter:
2oz Ground Almonds
2 tbsp Plain Flour
4oz Golden Caster Sugar
2 Egg Yolks
9floz Double Cream
Heat the oven to 190C
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!