Julia Child's Pear Clafoutis (So Easy!

• Vegetarian

• Produce

  • 1 tbsp Lemon, Fresh
  • 3 cups Pears, large ripe

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1/8 tsp Table salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 1 tbsp Butter, salted
  • 1 1/4 cups Whole milk

• Beer, Wine & Liquor

  • 1/4 cup White wine, sweet

Found on chewoutloud.com

Ingredients

• For the Pears:
• 1 TB salted butter, room temp
• 3 cups cored/peeled/thinly sliced large ripe pears
• ¼ cup sweet white wine (or kirsch or cognac)
• ⅓ cup granulated sugar
• For the Batter:
• 1¼ cups whole milk
• ⅔ cups granulated sugar (divided)
• 3 large eggs
• 1 TB pure vanilla extract
• ⅛ tsp table salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup all purpose flour, scooped and leveled for correct measuring
• 1 TB fresh lemon zest (from 2 lemons)

Directions

• Preheat oven to 350F, with rack on lower middle position. Grease a ceramic tart pan or cast iron pan (needs to be stovetop-safe) with the butter. Set aside.
• In a bowl, combine pears with sweet wine and ⅓ cup sugar. Let stand 1 hour. Drain and set aside.
• Place ingredients for the Batter, using only ⅓ cup of sugar, in a blender in the order of ingredients listed. Cover and blend at top speed 1 min.
• Pour ¼ inch layer of the batter at bottom of prepared baking pan. Place over moderate heat on stovetop and heat just until a film of batter has visibly set on the bottom of the dish; this keeps fruit from sinking to the bottom. Remove from heat and pour in the remaining batter. Spread pears in a fan-like pattern or however you wish. Sprinkle on the remainin ⅓ cup sugar. Smooth surface with back of a spoon.
• Bake 50-60 min. or until puffed up and golden brown; a knife inserted into center should come out clean. Let cool a bit. Serve warm with powdered sugar, whipped cream, or vanilla ice cream.