Pear and almond clafoutis

Chef Michael Hun
Palm Springs Surf Club, Palm Springs

This French-style dessert comes with a bonus: It looks more difficult to make than it really is. “It can be impressive, particularly if you use a nice serving vessel,” chef Michael Hung says.

Ingredients

Clafoutis
1 cup whole milk
1/2 cup sugar
4 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract, if desired
1 tbsp. butter, melted
1/2 cup all-purpose flour
3 pears
Butter, to grease pan
1/4 cup sliced raw almonds

Chantilly cream
1 cup heavy cream
1/4 cup powdered sugar + 1/4 cup for garnish
1 tsp. vanilla extract

Instructions

For clafoutis: In a medium bowl, combine milk, sugar, eggs, extracts and butter and blend to incorporate. Add flour and blend until smooth.

Core pears and slice into thin wedges. In a greased, 9-inch pie pan, arrange pear wedges in concentric circles radiating from the center.

Pour batter over the top of the pears until pan is 3/4 filled. You will likely have leftover batter. Sprinkle with sliced almonds and bake in a 350-degree oven for 30 minutes or until a toothpick inserted in the center comes out clean.

For chantilly cream: Place cream and a mixing bowl in freezer for 10 minutes to chill. In the chilled mixing bowl, combine cream, 1/4 cup powdered sugar and vanilla extract. Whisk vigorously until soft peaks form.

To serve: Spoon warm clafoutis onto a serving plate and place a dollop of chantilly cream atop. Dust with remaining 1/4 cup powdered sugar.

Serves 4 to 6