Let's Cook with Meg and Ted

Pear and almond clafouti

3large, firm, ripe pears, peeled and sliced
2 tablespoonsfresh lemon juice
50 gground almonds
3/4 cupmilk
125 gbutter, melted and cooled
3large eggs, lightly beaten
1/2 teaspoonvanilla essence
1/2 teaspoonpure almond essence
3/4 cupself-raising flour
1/2 cup plus 2 tablespoonscastor sugar
1/2 cupblanched flaked almonds

Preheat the oven to 180C. Butter a 1 litre baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.

In a bowl, mix together the ground almonds, the milk, 6 tablespoons of the butter, the eggs, vanilla and almond extract, and blend until it is smooth. Then add the flour, half cup of sugar and a pinch of salt and mix again until well combined. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons of butter, and sprinkle with the remaining 2 tablespoons of sugar and the flaked almonds. Bake for 40 minutes, or until golden brown.

Serves 6-8. Serve warm, or room temperature.

From a recipe in Gourmet magazine, 1993.

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