Pedro Ximenez sherry, vanilla bean & cinnamon poached pear clafoutis

How to make Pear Clafoutis

You might recall I made cherry clafoutis a while back using a recipe I found in Delicious magazine.  While the clafoutis was delicious, the recipe I usually use, which is based on the recipe from The Cook’s Book of Everything by Lulu Grimes, has more of a custard texture, which I prefer to the light, almost airy cake texture of the other recipe.

For this clafoutis I’d picked up some beautiful Packham Pears from the Jan Powers Growers Markets at the Powerhouse which I decided to poach in Pedro Ximenez sherry, vanilla bean and cinnamon and bake into the clafoutis.  Pedro Ximenez is a sherry that is sticky and sweet with aromas of raisin, coffee and treacle.  It’s deliciously addictive and works fantastically with pears.

While this clafoutis might not be the most attractive of dishes with the way it tends to shrivel back on itself once it leaves the oven, the taste and the texture make up for it in my opinion.

Pears poached in Pedro Ximenez in vanilla and cinnamon

2 pears, peeled, cored and cut into quarters
1 cup of Pedro Ximenez Sherry (or other sweet wine)
2 cups of water
1/2 cup of sugar
1 vanilla bean
1 cinnamon quill

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.

2. Split the vanilla bean and scrape the seeds into the pot and then add the bean to the poaching liquid.

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.

4. Remove the pears from the poaching liquid and drain on some paper towel while you make the clafoutis.

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.

Clafoutis
Serves 6

60g of plain flour
75g of sugar
4 eggs
250ml of full cream milk
25g of unsalted butter, melted
1 teaspoon of vanilla extract
2 tablespoons of cream

1. Preheat the oven to 180degrees and grease the baking dish(es) you will use to bake the clafoutis.

2. In a jug or separate bowl add the eggs,milk, cream and melted butter and beat together gently to combine.

3. 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.

4. Place the pears in the bottom of the baking dish(es) and pour the batter over the pears.

5. Bake in the oven for 30 minutes, or until the batter has risen and is golden on the edges.

6. Serve with freshly whipped cream or ice cream along with a drizzle of the poaching liquid.

Ginger spiced cupcakes
Red Velvet cupcakes

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24 Comments

  1. Gastronomy Gal September 6, 2010  7:09 am Reply

    This looks delicious. just delish! I love the combo of cinnamon, vanilla and pear with pastry!!

    • delicieux September 6, 2010  7:47 am Reply

      Thanks GG :) It was delicious. Whilst I usually make clafoutis with cherries the addition of spiced poached pears was fantastic!

    • delicieux September 7, 2010  10:47 am Reply

      Awww thanks, you are so sweet!! It definitely was delicious. I love poached pears.

    • delicieux September 6, 2010  11:53 am Reply

      Let me know what you think of it Leah if you do end up trying it. :)

    • delicieux September 6, 2010  6:44 pm Reply

      I'd be interested to hear what you think of the clafoutis and red velvet cupcakes Shellie. I hope you really enjoy them if you make them :)

  2. Jess September 6, 2010  8:01 pm Reply

    This looks stunning. And guess what? I've got a few Packham pears sitting around (ripening in a bag with a banana, since they were pretty far from ripe when I bought them) and I still haven't figured out what to do with them. Given I still have clafouti on my list of things to get around to making for the first time, this might be the recipe I've been looking for!

    What's Pedro Ximinez like? I've heard it described kind of like sweet liquid raisins - far off the mark? I've often thought of investing in a bottle mainly for cooking purposes, since I've seen a couple of recipes call for it and it seems like it could go with a lot of things.

    • delicieux September 7, 2010  11:13 am Reply

      The pears I had were far from ripe when I used them but poaching them made them deliciously soft and full of flavour. Pedro Ximenez does have a raisiny flavour along with aromas coffees, treacle and raisins. It's delicious.

  3. Marisa September 7, 2010  5:37 pm Reply

    Must say that sherry of yours sound delicious! And I actually like the way the clafoutis peels away from the edges - gives it a nice homespun feel. :-)

  4. Jackie September 22, 2010  6:34 am Reply

    I just kind of stared at the picture for a while when I opened your site this morning. Fabulous!

    • delicieux September 22, 2010  7:35 am Reply

      Thanks Jackie :) If you make it I'd be interested to hear what you think.

  5. Cherine October 8, 2010  9:23 pm Reply

    This looks wonderful!

    • delicieux October 9, 2010  8:51 am Reply

      Thanks Cherine and thanks for stopping by :)

  6. Laura October 21, 2010  3:50 am Reply

    De li scious! I make the Clafoutis in the pressure cooker (click on my name for the direct link).It doesn't shrink as much but it does lack that golden hue around the edges. I'm going to try it with pears now!

    Thank you for the inspiration!

    L
    My recent post Mini Meatball Broth

  7. Tony July 1, 2011  8:00 pm Reply

    Excellent!

    I've got some Spanish sultana wine to use up, so I'm going to use that for the poaching liquid & serve with stem ginger ice cream.

    Thanks for the guidance.

  8. Anne-maree palmieri September 19, 2011  10:13 am Reply

    Beautiful recipe! pears are just the unbeatable dessert ingredient.

  9. Angela January 28, 2012  6:31 pm Reply

    Hi, I just stumbled upon your website when I was searching info on Pedro Ximenez. I have seen a few recipes using this sherry so went to the bottle shop and found it was $55 a bottle! Can you recommend a suitable sherry substitute for Pedro Ximenez? Also, your blog is sensational!
    Regards
    Angela

    • delicieux January 29, 2012  11:02 am Reply

      Hi Angela,

      Thank you for your kind words.

      Valdespino do a great Pedro Ximenez sherry and it's priced around $27 per bottle for a large bottle. You could also substitute your favourite dessert wine.

      I hope that helps. :)

  10. Angela January 29, 2012  6:38 pm Reply

    Thank you so very much. I will certainly look for this one at the bottle shop. Do you have any other recipes that use this sherry?
    Keep the wonderful recipes coming, they make my life so much richer.
    Regards
    Angela

    • delicieux January 30, 2012  9:23 am Reply

      Hi Angela,

      I have made this chocolate tart http://deliciouseveryday.com/2011/07/03/pedro-ximenez-chocolate-tart-with-vanilla-slow-roasted-pears/ with the sherry and I infused the chocolate Christmas cake I made last year with it http://deliciouseveryday.com/2010/12/22/chocolate-christmas-cake/

      I hope that helps. :)

  11. Angela January 30, 2012  2:57 pm Reply

    You are amazing.
    Thank you

 

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