Ingredients
Poached Pears
2 packham pears
1 cup Pedro Ximenez or other sweet sherry
2 cups water
1/2 cup sugar
1 vanilla bean
1 cinnamon quill
Clafoutis
60 grams (1/2 cup plus 1 tablespoon) of plain flour
75 grams (1/3 cup) of sugar
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Place a saucepan large enough to hold the pears and liquid on a medium heat. Add the Pedro Ximinez, water, sugar cinnamon quill and pears. Split the vanilla bean and scrape the seeds into the pot and then add the bean to the poaching liquid. Poach the pears until they become tender but not so soft they fall apart. The time this will take depends on how ripe the pears are. Remove the pears from the poaching liquid and drain on some paper towel while you make the clafoutis. Meanwhile, add an additional 1/2 cup of sugar and increase the heat and bring the poaching liquid to a simmer and reduce the liquid into a syrup to pour over the clafoutis upon serving. Preheat the oven to 180degrees and grease the baking dish(es) you will use to bake the clafoutis. In a jug or separate bowl add the eggs,milk, cream and melted butter and beat together gently to combine. Sift the flour into a bowl and add the sugar. Make a well in the centre and gradually whisk in the liquid until the batter is smooth and free of lumps. Place the pears in the bottom of the baking dish(es) and pour the batter over the pears. Bake in the oven for 30 minutes, or until the batter has risen and is golden on the edges. Serve with freshly whipped cream or ice cream along with a drizzle of the poaching liquid.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean beef marinade — pear, soy, sesame, instant bulgogi
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups