Pedro Ximenez sherry, vanilla bean & cinnamon poached 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, 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 and cinnamon and bake into the clafoutis.  Pedro Ximenez is a delicious sherry that is deliciously 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 makes up for it in my opinion.

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