Pear Clafoutis with Poire William and Chantilly Cream

Slice the pears in half lengthways, leaving the skin on. Using a teaspoon, remove as much of the core as possible and put the pears cut side down in a buttered ovenproof dish. Beat the eggs lightly in a bowl and then whisk in a pinch of salt and the sugar. Sift the flour into the egg mixture and continue whisking.Melt the butter and whisk into the mixture. Finally, whisk in the milk and the 2 tbsp of Poire William. Pour the batter over the pears and dot with a little more butter before baking in a preheated oven set at 200C / 400F / Gas Mark 6 for 35 - 40 minutes, or until the batter is golden, puffed up and set. Sprinkle with a tbsp of Poire William and some extra caster sugar. Chantilly Cream Whisk the cream until it is holding its shape and flavour with the sugar and vanilla essence.