PEAR CLAFOUTI

PEAR CLAFOUTI image

Yield 8 people

Number Of Ingredients 11

1 T. unsalted butter, at room temp.
1/3 c. plus 1 T. granulated sugar
3 extra-large eggs, at room temp.
6 T. all-purpose flour
1.5 c. heavy cream
2 t. pure vanilla extract
1 t. grated lemon zest
1/4 t. kosher salt
2 T. pear brandy
2-3 firm but ripe Bartlett pears
Confectioners sugar

Steps:

Preheat the oven to 375 degrees. Butter a 10x1.5 in. round baking dish and sprinkle the bottom and sides with 1 T. of the granulated sugar. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and pear brandy. Set aside for 10 minutes. Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 - 40 minutes. Serve warm or at room temperature, sprinkle with confectioners sugar.