Pear Clafouti

One of Stu’s favorites, and mine, come to that.

Servings: 6-8

Ingredients:

• 1 tablespoon unsalted butter

• ⅓ cup plus 1 tablespoon granulated sugar

• 3 eggs

• 6 tablespoons all-purpose flour

• 1 ½ cups heavy cream

• 2 teaspoons pure vanilla extract

• 1 teaspoon grated lemon zest

• ¼ teaspoon salt

• 2 to 3 firm but ripe pears

• Confectioners' sugar

Instructions:

1. Preheat oven to 375 degrees.

2. Butter a 10 x 3 x 1 ½" round baking dish and sprinkle with 1 tablespoon of sugar.

3. Beat the eggs and the ⅓ cup sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.

4. On low speed, add flour, cream, vanilla, lemon zest and salt. Set aside for 10 minutes.

5. While the batter is resting, peel and halve the pears. Use a melon baller to remove the core, and putting the cut side down, cut horizontally into thin slices. Slide the knife under the sliced pears, lift them carefully into the prepared dish, and press down lightly to fan out.

6. Pour the batter over the pears and place in oven. Bake until golden brown and firm, 20 to 30 minutes.

7. Sprinkle with confectioners' sugar and serve with whipped cream, warm or at room temperature.