Another classic French dessert with a Sussex twist
3 pears, peeled, sliced and cored,
4 eggs plus 2 yolks,
150g caster sugar
300ml double cream,
30g plain flour
45g of toasted cobnuts (ground almond would also work)
2tbsp of icing sugar for dusting after cooking
Pre heat oven to 160c, put the toasted cobnuts in a food processor and whizz until finely ground, add the flour, eggs and yolks until you have a smooth batter.
Arrange the sliced pears in a baking dish, pour over the batter mix and bake for 30mins or until the batter is set, golden and slightly souffle.
Then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with Greek yoghurt or pouring cream.