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A clafoutis is all about the fruit you use, since the batter itself is very simple. So "merely decorative" pears are bound to produce a bland result. Why not try poaching the pears in wine, or a spiced simple syrup, and see if you can perk them up a bit. Once poached, they'll keep for quite a while in the fridge.
Just be sure those "merely decorative" pears aren't wax or plastic!
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