Pear clafoutis from Gammon and Spinach and Other Recipes by Simon Hopkinson

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Notes about this recipe

  • veronicafrance on September 20, 2025

    I had some small ripe pears to use, so I decided to try this. Yes, this cheffy interpretation is delicious, but it’s not really clafoutis in my book. It’s a lush set custard with pears, not a fluffy, risen batter pudding. Notes: I replaced 25g of the sugar with rhododendron honey, as he says the original recipe used honey. I didn’t really know what he meant when he said to whip the egg white and sugar till it was “silky”. But in any case, a single whipped egg white couldn’t be expected to incorporate air into this amount of liquid. Finally, my pears were very sweet, and if I made it again I’d definitely cut down on the sugar content by at least 25g. I think it would be good to serve it with tuiles or similar. It doesn’t need cream.

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