CHOCOLATE PEAR CLAFOUTI
Steps:
- Preheat oven to 375 degrees. Butter a 10-inch round baking dish and sprinkle bottom and sides with 1 tablespoon sugar. // Melt 6 ounces bittersweet chocolate over a double-boiler and then allow to cool slightly. // Beat 3 extra-large eggs and 1⁄3 cup sugar in the bowl of an electric mixer fitted with paddle attachment or with a handheld beater on medium speed until light and fluffy. Lower speed and mix in 6 tablespoons all-purpose flour, 1½ cups heavy cream, ¼ teaspoon kosher salt, 2 tablespoons pear brandy and melted chocolate. Set aside for 10 minutes. // Peel and slice 3 firm but ripe pears, ideally Comice. Arrange pear slices in a single layer, slightly fanned out, in baking dish. Pour batter over pears and bake until top is golden and custard is firm, 35 minutes. Dust with cocoa and confectioners' sugar. Serve immediately, with a dollop of crème fraîche, if you like.
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