Clafoutis of pear with hazelnuts

ingredients:
For clafoutis batter

• 70g hazelnut meal (made by grinding roasted, peeled hazelnuts)
• 10g plain flour
• 100g castor sugar
• 2 large eggs
• 3 yolks
• 250ml cream (thickened)

For pears

• 3 large ripe pears (William, Bartlett or Packham are best)
• 500g castor sugar
• 1L water
• vanilla bean or cinnamon stick (optional)

Method

To make clafoutis batter, mix all dry ingredients. Whisk together eggs and cream. Combine both mixtures and leave to rest for several hours or overnight in the fridge.

To poach pears, bring water, sugar and spices to the boil and reduce heat. Peel, halve and core pears (using a melon baller).

Place pears into the syrup, cut side up. Place a circle of baking paper on the surface, then lower a plate on to the pears to hold them under the syrup.

Poach gently for about 15 minutes or until tender. Allow to cool in the syrup.

Preheat oven to 180C.

Butter and sugar 1 large or 6 small porcelain moulds (Sibley uses oval baking moulds 15 centimetres by 10 centimetres). Slice pears into 4 pieces and lay on the bottom of the moulds. Pour the clafoutis batter over the pears.

Sprinkle with icing sugar and crushed hazelnuts and cook for 15 minutes (smalls) or 22 minutes (large) or until springy but a little wobbly in the centre. Cool slightly. Serve with pouring cream or ice-cream.