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Shiraz-poached pear clafoutis
Shiraz-poached pear clafoutis
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
French classic dessert from Limousin region.
Ingredients:
  • 20g unsalted butter, melted
  • 40g (1/3 cup) ground almonds
  • 3 eggs
  • 110g (1/2 cup) caster sugar
  • 125ml (1/2 cup) pouring cream
  • 1 tsp vanilla bean paste or vanilla extract
  • Icing sugar, to serve
  • Double cream, to serve
  • 500ml (2 cups) shiraz
  • 1 cinnamon quill
  • 4 allspice berries (see Notes)
  • 1 vanilla bean, split, seeds scraped
  • 1 lemon, zest peeled into strips
  • 4 firm corella pears, peeled, halved, cored
Instructions:
  • In a large pan, combine all ingredients except pears. Stir well to dissolve sugar and bring the mixture to a boil. Arrange pears cut-side up in a single layer in the pan and cover with a cartouche. Simmer over low-medium heat for 40 minutes or until the pears are easily pierced with a skewer. Allow the pears to cool in the syrup before serving.
  • Preheat your oven to 180C. Brush a 24cm shallow, ovenproof dish with melted butter. In a food processor, blend almonds, eggs, sugar, pouring cream, and vanilla until smooth to create the batter.
  • After draining the pears, keep the cinnamon syrup for up to 1 week in the fridge. You can use it to poach more pears. Remove the vanilla bean, allspice, and zest. Arrange the pears cut-side up in a dish, then pour the batter around them, making sure to avoid the tops. Break the cinnamon sticks into 3 pieces and place them on top. Bake for 35 minutes, covering with foil if it starts to brown too much, until the dish is just set and golden.
  • Sprinkle with powdered sugar and enjoy promptly with heavy cream.

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