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Apple and Pear Clafoutis

Apple Cake Spice

Manageable Serves: 6 2 Hrs

Ingredients

For the fruit

400g firm apples and pears, peeled, cored and cut into large chunks

2 tsp Gewürzhaus Apple Cake Spice

1 tbsp Gewürzhaus Panela Sugar (Organic)

1 tsp vegetable oil

30g unsalted butter

1 pinch Gewürzhaus Fleur de Sel de Guerande

For the batter

50g self-raising flour

60g Gewürzhaus Vanilla Bean Sugar

3 eggs

2 egg yolks

200ml full cream milk

200ml pure cream

4 tbsp brandy

1 pinch Gewürzhaus Fleur de Sel de Guerande

Icing sugar (for sprinkling)

How to Cook

1. Preheat a fan-forced oven to 190C. On a medium heat, melt the butter, Apple Cake Spice, Panela Sugar and Fleur de Sel in an oven-proof fry pan. Once combined, add the apples and pears and turn heat to high.

2. Once the butter is bubbling up through the fruit, add a lid and turn down to low heat to draw out the juices from the fruit. After 10 mins, take the lid off and continue to cook for a further 20mins lid-off, turning the fruit occasionally, until most of the liquid has evaporated. Set aside while you prepare the batter.

3. Shift the flour into a bowl and add the Vanilla Bean Sugar and Fleur de Sel. Add the whole eggs gradually, alternating adding the milk and cream, until all whisked through. Beat in the two egg yolks. Pour the batter oven the fruit into the fry pan and spoon over the brandy. Bake in oven for 45mins, until puffed up and slightly browned.

Notes…

If you don’t have a large enough oven-proof fry pan, you can also bake the clafoutis in a greased, shallow ceramic baking dish.

Serving

Serve warm with double cream or vanilla ice cream.

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