Recipe Shiraz-poached pear clafoutis : Practical and Delicious

Recipe Shiraz-poached pear clafoutis : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Shiraz-poached pear clafoutis. You are currently reading Recipe Shiraz-poached pear clafoutis : Practical and Delicious. This recipe is the creation of the chef Olivia Andrews, Dominic Smith & Sophia Young. Recipe Shiraz-poached pear clafoutis requires 25m, cook 1h 20m and serve 4. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Clafoutis is a traditional dessert from Limousin in central France.

Ingredients:

15 Ingredients

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  20g unsalted butter, melted
  
  
  


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  40g (1/3 cup) ground almonds
  
  
  


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  3 eggs
  
  
  


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  110g (1/2 cup) caster sugar
  
  
  


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  125ml (1/2 cup) pouring cream
  
  
  


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  1 tsp vanilla bean paste or vanilla extract
  
  
  


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  Icing sugar, to serve
  
  
  


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  Double cream, to serve
  
  
  



• Shiraz-poached pears



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  500ml (2 cups) shiraz
  
  
  


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  110g (1/2 cup) caster sugar
  
  
  


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  1 cinnamon quill
  
  
  


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  4 allspice berries (see Notes)
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  1 lemon, zest peeled into strips
  
  
  


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  4 firm corella pears, peeled, halved, cored
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  To make shiraz-poached pears, place all ingredients except pears in a large pan. Stir to dissolve sugar and bring to the boil. Place pears, cut-side up, in a single layer in pan and cover with a cartouche (see Notes). Reduce heat to low–medium and simmer for 40 minutes or until fruit can be pierced easily with a skewer. Cool pears in syrup.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180C. Brush a 24cm shallow, ovenproof dish with melted butter. To make batter, process almonds, eggs, sugar, pouring cream and vanilla in a food processor until smooth.
  
  
  


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  Step 3
  
  
  
  
  Drain pears, reserving cinnamon. (The syrup keeps in an airtight container in the fridge for up to 1 week; use it to poach more pears.) Discard vanilla bean, allspice and zest. Place pears, cut-side up, in dish, then pour batter around pears, avoiding the tops. Break cinnamon into 3 and place on top. Bake for 35 minutes, covering with foil if over-browning, or until just set and golden.
  
  
  


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  Step 4
  
  
  
  
  Dust with icing sugar and serve immediately with double cream.
  
  
  

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