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Wednesday, September 12, 2007

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


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!