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.