Pear Clafoutis

Clafoutis is a French breakfast or dessert made with a cakey vanilla custard and  fresh fruit. To me its really no different than a Dutch baby only the fruit is baked  directly into the batter. Most frequently people use cherries. In the past I've used cherries and I've tried apples as well. I find that drier fruits really work the best, and pears are  officially my favorite.  I'm not a huge fan of flan like custards and the wetness from moist fruits makes it too slimy for me. (the wonderful Julia Child herself classifies this as a "flan" dessert) Its a very basic blender batter that can be assembled in no time. Its even easier than kuchen and happily just as versatile. Using pears allows for a wonderfully delicate balance of fruit, vanilla and egginess. You can devour it for breakfast with powdered sugar or savor it for dessert with some heavy cream. Grab a fork, no matter what time of day you choose to appreciate this delight its a beautiful rustic treat.

Pear Clafoutis

3-4 pears, peeled cored and sliced (not overly ripened)

1/4 cup melted butter 

1/3 cup sugar

1/3 cup flour

2 teaspoons vanilla extract (upto 1 tablespoon)

3 large eggs 

3/4 cup heavy cream (or whole milk)

1/4 teaspoon salt 

*zest from 1 lemon

Preheat oven to 375 degrees. 

Butter a pie dish or 2 quart baking dish. Place pears into the bottom of the pan. You can fan them out in a decorative pattern if you'd like. I'm not usually patient enough to establish "pretty".

In a blender combine butter, sugar, flour, vanilla, eggs, cream and salt. Blend until smooth. Pour batter over top of the fruit. Bake for 40-45 minutes (more if it still looks moist and its not browned, less for a moister custard)

For Small fruits- 

You can use other fruits for small fruits such as cherries, blueberries or blackberries you will want to bake 1/3 of the batter before placing in the fruit. 

Do this by placing 1/3 of the batter into the buttered dish and bake for 10 minutes. This will create a "shelf" for the fruit to rest on so it does not sink to the bottom. Place the fruit on top and pour the remaining batter over top bake for 40+ more minutes until set.