I love making Clafouti. Once you know the basic mix, you can adapt it for any apples, pears or stone fruit base.
Heat oven to 180 degrees.
Prepare the fruit
Pears seem to be around at the moment, but apples are lovely combined with some rhubarb, and stone fruit is perfect when in season.
Peel and slice the fruit and poach briefly, just to soften. I use very little liquid when poaching, maybe a dollop of whatever jam is in the fridge and juice of an orange.
Spread the fruit in a baking dish.
Make the clafouti mix
½ cup ground almonds (I prefer to grind my own in the food processor as I like them a little coarser)
½ cup flour (I usually use GF)
½ cup caster sugar
1 cup milk
1 cup cream
1 teaspoon vanilla essence
Mix together and pour over the fruit, covering it well (you may have too much mix but it keeps well in the fridge for next clafouti time, or pour it into little ramekins and bake).
Bake for about 40 mins until golden brown.
For more indulgence, sprinkle brown sugar over the top about halfway through baking.