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1
Place a saucepan large enough to hold the pears and liquid on a medium heat. Add the Pedro Ximinez, water, sugar cinnamon quill and pears.
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2
Split the vanilla bean and scrape the seeds into the pot and then add the bean to the poaching liquid.
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3
Poach the pears until they become tender but not so soft they fall apart. The time this will take depends on how ripe the pears are.
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4
Remove the pears from the poaching liquid and drain on some paper towel while you make the clafoutis.
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5
Meanwhile, add an additional 1/2 cup of sugar and increase the heat and bring the poaching liquid to a simmer and reduce the liquid into a syrup to pour over the clafoutis upon serving.
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6
Preheat the oven to 180degrees and grease the baking dish(es) you will use to bake the clafoutis.
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7
In a jug or separate bowl add the eggs,milk, cream and melted butter and beat together gently to combine.
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8
Sift the flour into a bowl and add the sugar. Make a well in the centre and gradually whisk in the liquid until the batter is smooth and free of lumps.
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9
Place the pears in the bottom of the baking dish(es) and pour the batter over the pears.
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10
Bake in the oven for 30 minutes, or until the batter has risen and is golden on the edges.
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11
Serve with freshly whipped cream or ice cream along with a drizzle of the poaching liquid.
