BRANDIED PEAR CLAFOUTI
½ cup pears, sliced, skin on
3 Tbsp. brandy
3 large eggs
¼ cup sugar
1/3 cup all-purpose flour
1 cup whole milk
1 tsp. vanilla extract
¼ tsp. salt
Confectioners’ sugar for dusting
In a small bowl, combine pears and brandy. Let soak for 30 minutes.
Preheat oven to 375 degrees. Lightly oil 6 ramekins (or glass pie dish) and coat with pan spray.
In a medium bowl, whisk eggs and sugar until blended. Gradually whisk in flour until smooth. Whisk in milk, vanilla and salt. Drain brandy from pears into batter and whisk until smooth. Arrange pears in ramekins and pour in batter until ramekins are 3/4ths full.
Bake clafouti for 30 to 40 minutes if using ramekins and 25 to 35 minutes if using a pie dish (or until sides are puffed and golden and center is just set). Cool on a wire rack. Serve warm or at room temperature, dusted with confectioners’ sugar.
