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Pear Clafoutis With Poire William And Chantilly Cream

4 ripe dessert pears
4 eggs
125 grams caster sugar
60 grams plain flour
60 grams butter
250 milliliters milk
3 tablespoons poire william

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
tbsp of Poire William. Pour the batter over the pears and dot with
a little more butter before baking in a preheated oven set at 200C
/ 400F / Gas Mark 6 for 35 - 40 minutes, or until the batter is
golden, puffed up and set. Sprinkle with a tbsp 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.


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