Celebrity chef

Diana Henry

Food writer Diana Henry was recently awarded the title of Cookery Journalist of the Year by the Guild of Food Writers and her first book Crazy Water, Pickled Lemons was shortlisted for a Glenfiddich award. Diana’s latest book, Cook Simple (Mitchell Beazley) is out now.

Serves 4

Pear, blackberry and eau de vie flaugnarde recipe

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Takes 20 minutes to make and 30 minutes in the oven

3 ripe pears
150g blackberries
4 tbsp pear eau de vie or Calvados
25g unsalted butter, plus extra for greasing
For the batter
150ml milk
150ml double cream
1 tsp vanilla essence
3 eggs
125g caster sugar
50g plain flour, sifted
Icing sugar, to serve

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1. Preheat the oven to 180°C/ fan160°C/gas 4. Halve and core the pears, then cut lengthways into 5mm slices. Put immediately into a bowl with the blackberries. Pour over the eau de vie and toss well to cover.
2. Make the batter. Mix the milk, cream and vanilla essence together. Butter a gratin dish (metal or cast iron is best as it conducts the heat well). Using a slotted spoon, arrange the pear and blackberries in the dish and add any eau de vie left behind to the batter mixture.
3. In a large bowl, whisk the eggs, sugar and a pinch of salt together until it triples in volume and is pale and fluffy – you need a powerful beater. Fold in the flour, then add the milk mixture.
4. Pour the batter onto the pear slices, dot with the butter and bake in the oven for 30 minutes, until the batter is set. Remove from the oven and set aside for 5 minutes. Sift a little icing sugar over the top before serving warm.

Nutritional info

PER SERVING 600kcals, 33.1g fat (18.9g saturated), 9.4g protein, 61.9g carbs, 52.4g sugar, 0.2g salt

Wine Recommendation

Pair this with a light and crisp sweet wine. Try a sweet Loire white, such as Coteaux de Layon or Bonnezeaux, or a German Riesling.

Pear, blackberry and eau de vie flaugnarde recipe

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