This Pear Clafouti is one of the simplest desserts you can make, and it's a lighter option that brings fruit and cake together. Pear brandy, vanilla, and lemon zest make the flavor incredible!
1/3cup+1 tbsp sugar
3extra large eggsat room temperature
6tbspall purpose flour
2tbsppear brandyor regular brandy
2 to 3ripe but still firm pears, Bartlett or D'Anjou
butter for greasing the baking dish
Preheat the oven to 375 degrees F.
Butter a 10 inch diameter round baking dish and sprinkle the 1 tbsp of sugar on the bottom and sides.
In a stand mixer fitted with the paddle attachment (or a hand mixer) beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes. With the mixer on low, mix in the flour, cream, vanilla, lemon zest, salt, and brandy, then set it aside.
Peel your pears, then quarter and core them. Slice them and slightly fan them out in the baking dish. Pour the batter over your pears.
Bake your clafouti until the top is golden brown and the custard is firm, about 35 minutes. Then I sprinkled mine with confectioner’s sugar. Yum! Enjoy!