Pre-heat the oven to 180°C / 160°C Fan / Gas Mark 4.

Peel and core the pears then cut them into chunks.

In a saucepan, make a light caramel from the water and sugar, add the star anise and the cinnamon stick. Add the pears and cook gently until coloured. Finish with the pear liqueur then set aside.

Lightly grease the gratin dish with a little butter then sprinkle with sugar. Scrape the seeds from the vanilla pods and reserve.

Whisk the eggs and sugar in a bowl and then add the cream, milk, flour and melted butter then whisk until the batter is smooth and without lumps. Stir in the vanilla seeds and mix thoroughly.

Place the pears and blackberries in the gratin dish and pour over the batter. Bake in the pre-heated oven at 180°C / 160°C Fan / Gas Mark 4 for 30-35 minutes.

Cook's Notes

To check that the clafoutis is ready pierce with a knife; if ready the knife will come away clean. If not, cook for a little longer.

Pineapple can be used as an alternative to pears.To add a touch of spice add chilli to the pineapple and finish with dark rum to enhance the flavour.

Delicious served with a homemade Crème Anglaise.