For two clafouti(s)
- 2 pears
- 40g flour
- 30g sugar
- 1 tbs powdered chocolate
- 75 ml milk
- 1 tsp vanilla
- 1 tbs brandy
- 40g butter (melted and cooled)
1. Peel, slice and core the pears. Arrange in two dishes and then put in a hot oven (200 degrees C) for about ten minutes, to concentrate the flavour).
2. Make a batter with all of the remaining ingredients, pour over the pears and continue to bake for a further twenty minutes, until the clafouti has puffed beautifully and is obviously done.
Sprinkle with icing sugar to serve.