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Pear and hazelnut clafoutis

Australian Gourmet Traveller recipe for pear and hazelnut clafoutis,

By Dietmar Sawyere
  • Serves 4
  • 25 mins preparation
  • 35 mins cooking plus cooling
Pear and hazelnut clafoutis
Pear and hazelnut clafoutis

“You know winter is on the way when the pear and hazelnut clafoutis hits the menu at Ad Lib,” says Dietmar Sawyere. “I love the rich flavours and the contrast of hot and cold with the ice-cream. We serve the clafoutis with poire Williams ice-cream, but a good-quality vanilla ice-cream makes a fine substitute.”


  • 50 gm hazelnuts
  • 120 gm softened unsalted butter
  • 120 gm caster sugar
  • 2 eggs
  • 2 tbsp milk
  • 100 gm (2/3 cup) plain flour
  • 40 gm hazelnut meal
  • 1 tsp baking powder
Poached pears
  • 200 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 ripe beurre Bosc pears
  • 60 ml poire Williams eau de vie (optional)


  • 1
    For poached pears, stir sugar, vanilla bean and seeds and 400ml water in a saucepan over medium-high heat until sugar dissolves, add pears and liqueur, weight with a plate and bring to the simmer. Cover with a tight-fitting lid, reduce heat to low, simmer for 2 minutes, then cool pears completely in poaching liquid (1 hour). Drain pears and thinly slice.
  • 2
    Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking occasionally, until browned (8-10 minutes). Rub with a tea towel to remove skins, then coarsely crush with the flat of a chef’s knife and set aside.
  • 3
    Beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes), add eggs one at a time, beating well after each addition. Add milk, beat to combine, then sieve in flour, hazelnut meal and baking powder and fold to combine.
  • 4
    Spread a 1cm-thick layer of clafoutis mixture in four buttered 200ml 12cm-diameter ovenproof dishes, arrange sliced pear on top, scatter with crushed hazelnuts and bake until golden and just cooked through (15-20 minutes). Dust with icing sugar and serve hot with vanilla bean ice-cream.


This recipe is from the July 2012 issue of .

  • Author: Dietmar Sawyere