John Myers
Ingredients for 1 servings:
- 1 can pear(s), 460 g drained weight
- 3 eggs
- 130 g sugar
- 200 g low-fat curd cheese
- 100 g flour
- ½ tsp cinnamon
- 50 g almonds, chopped
- Fat, for the shape
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
In France warm as a dessert, but also tastes good with tea and coffee, makes 12 pieces
Preheat oven to 200°C and grease a 26cm springform pan. Drain the pears. Beat the eggs with 100g of sugar and the quark until frothy, stir in the flour, and pour the batter into the greased pan. Mix the remaining sugar with the cinnamon. Slice the drained pears, place them on the batter, and sprinkle with the chopped almonds and the cinnamon-sugar mixture. Bake the clafoutis at 180°C on the middle rack for 40-45 minutes. The batter won’t rise during baking and will stay flat because no baking powder is used. Also delicious with cherries, apples, apricots, and blueberries, whether fresh, frozen, or canned.
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