Pear & almond Clafoutis #BastilleDay.

A wonderful clafoutis made with pears and almonds rather than cherries.
Perfect for winter. Perfect for Bastille Day.
It’s easy:
All you do is make batter. Pour over the pears and almonds. Bake. Merveilleux.

Adulterated from the divine Mimi Thorisson  who says it’s light and heavenly.
NB: scroll right down to the bottom of the post – so many beautiful recipes.

You need for one tres chic clafoutis:
2 small pears, sliced
75 g/ 6 tablespoons sugar
1 tablespoon honey
2 eggs
60 g/ 1/2 cup plain flour
40 g/ ¼ cup slivered almonds + a 1 tablespoon of slivered almonds (to garnish the clafoutis)
200 ml/ ¾ cup + 1 tablespoon almond milk ( If you do not wish to use almond milk, simply use regular milk).
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 tablespoon brown sugar

•    Pull on Chanel jumpsuit.
•    Climb into Celine boots.
•    Inhale un petit peu de French champagne.
•    Moisterise a cake mould 23 cm and sprinkle with flour.
•    Chop up pears into chic thin slices so they cook easily. You should probably peel them too.
•    Preheat the oven to 180°C.
•    Mix the sugar and eggs.
•    Add the flour, and gradually in pour the almond milk.
•    Mix gently, then add the honey and vanilla extract.
•    Pour half of the batter, place the pears, and sprinkle with 40 g/ ¼ cup slivered almonds.
•    Pour the rest of the batter on top, dot with the butter, sprinkle with 1 tablespoon of slivered almonds and 1 tablespoon of brown sugar.
•    Place in the preheated oven and bake for 40 to 45 minutes, until risen like your muffin top and golden brown as an Hermes cuff..
•    Leave to cool for 20 minutes and serve lukewarm (or cold) with a dollop of whipped cream.
•    Tres bon !