Pear clafouti

Ingredients

• •1 tbsp unsalted butter, at room temperature
• •1 tbsp granulated sugar
• •1/3 cup granulated sugar
• •3 extra large large eggs at room temperature
• •6 tbsp all-purpose flour
• •1 1/2 cup heavy cream
• •2 tsp pure vanilla extract
• •1/4 tsp kosher salt
• •2 tbsp pear juice
• •3 firm Bartlett (or green) pears
• •powdered sugar or fresh whipped cream (optional toppings)

Steps

1. 1Preheat oven to 375 degrees. Butter a 10 inch round baking dish. You could also use a large cast iron pan or a pie dish here. Sprinkle the bottom and sides with the extra tbsp of granulated sugar.
2. 2Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, salt, and pear juice. Set aside for at least 10 minutes, but up to 30 minutes is ok.
3. 3Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
4. 4Serve warm or at room temperature, sprinkled with powdered sugar or whipped cream.