1/4cup+ 1 tablespoon granulated sugar or coconut palm sugar
3large eggsroom temperature
1/4cup+ 2 tablespoons all-purpose flour or gluten-free all purpose flour
1 1/2cupsmilksee Notes
2teaspoonspure vanilla extract
2tablespoonspear liqueur or pear brandy
1/4teaspoonfine kosher salt
zest of half of a lemon
confectioner's sugar for dusting
3large ripe pearssee Notes
Preheat your oven to 375 degrees.
Butter a 10 inch round baking dish with the butter and sprinkle 1 tablespoon of the sugar over the bottom and sides of the dish. Set aside.
In the bowl of a stand mixer or in a medium bowl, combine the eggs and the remaining sugar. Beat on medium high speed for about 3 minutes or until light and fluffy.
Add the flour, milk, vanilla, pear liqueur, cinnamon, salt and lemon zest. Beat on low speed just until combined. Allow the batter to sit while you prepare the pears or at least 15 minutes.
Peel and halve the pears. Cut out the stem ends and core the center using a melon baller or a round measuring spoon. Slice the pear halves horizontally, in about 1/4 inch slices. Slide your chef's knife, under the slices to easily move them to the prepared dish. Once all of the pears are sliced and arranged in the dish, sprinkle on the cranberries and pour the batter over the top.
Bake the clafouti for 35 to 40 minutes or until golden on top.
Remove from the oven. Dust with a bit of confectioner's sugar and serve warm.
Feel free to use your choice of milk. Heavy cream will obviously give you the creamiest texture, but I've had perfect results with reduced fat milk and have even used unsweetened almond milk successfully. Use what suits your needs best.I use Bosc pears purposely in this recipe because they are wonderfully sweet, very juicy and have an underlying cinnamon flavor, but you may want to try something like a Concord pear or Red D'andjou…both incredibly sweet.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com