RICOTTA CLAFOUTIS WITH PEARS, FIGS AND GINGER – GLUTEN-FREE

I am surprised by my steadfastness when it comes to this series of Gluten-free Fridays, I always expect that I will find an excuse but so far so good. Today I made a gluten-free clafoutis in which I used ricotta instead of flour as a stabilizer, I have done this before but then it was a savoury clafoutis, this time it is a sweet one with fruit in it. More of my dried figs actually but don’t worry, now the opened bag is finished.

RICOTTA CLAFOUTIS WITH PEARS, FIGS AND GINGER – GLUTEN-FREE
2-3 servings

100 g/3,5 oz fresh ricotta
100 ml/0,42 cup milk
1-2 tblsp honey or sugar
2 eggs
1 pear, peeled and diced
4 dried figs, cut into pieces
fresh ginger, finely chopped
2 tblsp runny honey
ground cardamom, optional

- Crush the chopped ginger in a small bowl, add the honey and the fruit, stir and let stand to marinate for a little while.
- Whisk milk and ricotta until smooth, if you want the ricotta to be really creamy you pass it through a sieve before mixing it with the milk. Add the eggs and the honey and whisk some more.
- Grease an oven-proof form and then put the fruit evenly over the bottom of it. Pour the batter over the fruit. I couldn’t resist so I dusted the surface with a little ground cardamom.
- Bake in a pre-heated oven (200°C/390°F) for 10 15 minutes, you better keep a check on it so that it doesn’t bake too long and gets dry.

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