Clafoutis is cooked when centre is firm to touch and top is golden brown. Beurre Bosc pears are available from March to November. Sweet and juicy, they’re perfect for cooking.
Melted unsalted butter, for greasing
2 tblsps caster sugar
4 medium Beurre Bosc pears (800g)
1 1⁄2 cups frozen blueberries
2 cups pure cream
1 tsp vanilla bean paste
3⁄4 cup plain flour
Extra 3⁄4 cup caster sugar
1⁄2 cup coarsely chopped hazelnuts
Icing sugar mixture, to decorate
Vanilla ice-cream, to serve
Grease base and sides of a rectangular, ovenproof dish (10-cup capacity) with butter. Sprinkle over sugar, shaking dish to coat. Discard any excess sugar.
2 Peel pears. Cut into quarters. Remove and discard core. Cut into 2cm pieces. Arrange over base of prepared dish. Sprinkle over blueberries.
3 Whisk cream, eggs and vanilla in a large jug until combined. Add sifted our and extra sugar. Whisk until smooth. Carefully pour over pears and berries. Scatter over hazelnuts.
4 Cook in a moderate oven (180C) for about 45 minutes, or until golden and firm in the centre. Remove. Stand for 5 minutes.
5 Serve warm clafoutis dusted with sifted icing sugar. Serve with ice-cream.