Poached pear clafoutis #inshiraz #hic!

The secret to inner peace?
Everyone needs a Clafoutis at least once a week.
Oh la la : that should put a smile on your face.
It’s a French dessert, ma Cherie.
A custard flan usually made with cherries but you can also cook it with pears. Shiraz poached pears to be exact.
Or you could just caramelise some pears if you are not shiraz inclined.
It’s pretty easy.
Poach pears, mix batter, pour it on.
Cook. Eat. Slather with cream. Go on a diet.
This recipe is adulterated from Taste.

You need for 4 fashionistas, 35 models or 2 teenage boys:
20g unsalted butter, melted
40g (1/3 cup) ground almonds  ( ground them yourself in the whizzer)
3 eggs
110g (1/2 cup) caster sugar
125ml (1/2 cup) pouring cream
1 teaspoon vanilla bean paste or vanilla extract
Icing sugar and double cream, to serve

Shiraz-poached pears
500ml (2 cups) shiraz
110g (1/2 cup) caster sugar
1 cinnamon quill
4 allspice berries (see Notes)
1 vanilla bean, split, seeds scraped
1 lemon, zest peeled into strips
4 firm corella pears, peeled, halved, cored

•    Slip into Vuitton PJ’s .
•    Pull on Givenchy flatforms.
•    Pour a wine or three.
•    Ask George Clooney to stop watching TV and start peeling, halving and coring the pears.
•    To make shiraz-poached pears, place caster sugar, cinnamon, all spice, lemon zest and wine in a large saucepan
•    Put the wine back in the cupboard.
•    Now.
•    Stir all the ingredients to dissolve sugar and bring to the boil.
•    Place pears, cut-side up, in a single layer in pan and cover with a cartouche.
•    Reduce heat to low–medium and simmer for 40 minutes or until fruit can be pierced easily with a skewer.  Which you might do to COVID if you got your hands on her.
•    Cool pears in syrup. Cool.
•    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 as a Celine bag.
•    Drain pears, reserving cinnamon for accessorising later.
•    The syrup keeps in an airtight container in the fridge for up to 1 week; use it to poach more pears. Or poach yourself. Hic
•    Discard vanilla bean, allspice and zest.
•    Discard your wine and pour champagne.
•    Place pears, cut-side up, in dish, then pour batter around pears, avoiding the tops if you can.
•    Bake for 35 minutes, covering with foil if over-browning, or until as set as Joan Rivers and golden as Beyonce.
•    If you want to impress break cinnamon into 3 and place on top.
•    Dust with icing sugar and serve immediately with double cream.
•    Divine !