The recipe for the clafoutis base was adapted from Lulu Grimes Cooks Book of Everything. I adapted it further (the original used cherries) to incorporate some beautiful pears I had picked up at the Farmer's Markets and poached in Pedro Ximenez Sherry. If you've never tried Pedro Ximenez I strongly suggest you do as it's a beautifully sweet drink that goes perfectly with desserts or on it's own. Poaching the pears in the Pedro Ximenez infused them with the deliciously raisin, coffee and treacle flavours inherit in the sherry and the addition of vanilla bean and cinnamon only added to the resulting deliciousness of the pears once poached. I then baked the pears into the clafoutis and served with a reduction of the poaching liquid.

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