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Pear Clafoutis with Poire William and Chantilly Cream
Serving Size : 4
4 Ripe Dessert Pears
4 Eggs
125 grams Caster Sugar
60 grams Plain Flour
60 grams Butter
250 milliliters Milk
3 tablespoons Poire William
CHANTILLY CREAM
1 tablespoon Caster Sugar
250 milliliters Double Cream
1/2 teaspoon Vanilla Essence
Slice the pears in half lengthways, leaving the skin on. Using a teaspoon, remove as much of the core as possible and put the pears cut side down in a buttered ovenproof dish. Beat the eggs lightly in a bowl and then whisk in a pinch of salt and the sugar. Sift the flour into the egg mixture and continue whisking. Melt the butter and whisk into the mixture. Finally, whisk in the milk and the 2 tablespoon of Poire William. Pour the batter over the pears and dot with a little more butter before baking in a preheated oven set at 200:c / 400:f / Gas Mark 6 for 35 - 40 minutes, or until the batter is golden, puffed up and set. Sprinkle with a tablespoon of Poire William and some extra caster sugar.
Chantilly Cream
Whisk the cream until it is holding its shape and flavour with the sugar and vanilla essence.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
