- 2 Bartlett USA Pears, peeled and cut in half
- 2 tablespoons rum or brandy
- ¼ cup sugar
- 2 eggs
- ½ cup cream
- ½ cup milk
- ⅓ cup flour
- Powdered sugar
Preheat oven to 400 degrees. Remove the core and the stem from each pear half. Cut each in lengthwise slices ¼- to ½-inch thick and fan the slices out, keeping them attached at the stem end. Arrange the sliced pear halves in a non-stick or greased 9-inch pie plate with the stem ends pointing toward the center of the pan. Pour the rum or brandy over the pears.
In a blender, combine the sugar, eggs, cream, milk, and flour and blend until smooth. Let batter rest for 10 minutes then tipping the pie pan slightly, drain the liquor into the batter and stir. Place the pie plate on a cookie sheet to catch any spills, and pour the batter over the pears. Carefully transfer to the oven and bake until the clafouti is puffed and brown in the center, about 45 minutes. Cool for 10 minutes and dust with powdered sugar before serving.
Recipe developed by Amy Sherman.