Baked pear and walnut tartines with frontignac, prunes and clotted cream

1.For clotted cream, place cream into a 2-cup capacity shallow bowl. Place bowl into a cloth-lined baking dish or saucepan and pour enough boiling water to come halfway up the sides. Cook over low heat until fat separates and rises to the top (about 3½ hours). Cool to room temperature, then cover with plastic wrap and refrigerate until set (about 2 hours).

2. Meanwhile, for walnut bread, combine half the flour and ½ teaspoon salt in a bowl and make a well in the centre. In a separate bowl, combine yeast and sugar with ½ cup lukewarm water. Pour into flour mixture and mix to form a batter, then stand, covered with a tea towel, until foamy (about 10 minutes). Add another 120ml water to the batter and mix to combine. Gradually add remaining flour, mix to form a dough, then turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes), adding more flour if necessary to prevent dough being too sticky. Flatten dough, add walnuts and walnut oil, knead until well combined. Place in a bowl, cover with plastic wrap and stand until doubled in size (about 30 minutes). Roll into a 30cm log, stand covered with a tea towel until doubled in size (about 30 minutes). Meanwhile, preheat oven to 220C. Bake bread for 10 minutes, spraying water into oven occasionally so a crust forms. Reduce oven to 190C. Cook until golden and sounds hollow when tapped (20-30 minutes). Cool, thickly slice, lightly toast and place on a heavy-based baking paper-lined oven tray.

3.Heat icing sugar in a large frying pan over medium-high heat until dissolved and starting to caramelise. Add pear and butter and cook until caramelised (5 minutes). Add remaining ingredients and cook until reduced to a syrup (about 5 minutes). Using a slotted spoon, spoon pears and prunes over walnut bread, then bake until golden (15 minutes). Drizzle with syrup and serve with cream.