Clafoutis aux poires

A Patricia Wells recipe.  Try to purchase your pears a few days before you decide to do this recipe, so that they will have a chance to ripen.  Serves 10 to 12.

1/2 cup of pear eau-de-vie or brandy
6 ripe pears – but not soft
6 large eggs
1/2 cup of sugar
3/4 cup of unbleached all purpose flour
1/2 cup of heavy cream
1 Tbsp of vanilla extract
a pinch of salt
confectioner’s sugar

  • Pour the pear brandy into a shallow bowl large enough to hold the pears when cut.
  • Peel and core each pear, then cut each into 16 even slices.
  • As they are cut, place the pear slices into the bowl and gently stir to coat the slices with the brandy.
  • When all the pears are cut stir again, cover and let marinate for 1 hour.
  • Turn the pears from time to time, so they do not darken.
  • Preheat the oven to 400°F.
  • Butter and sugar a 10-1/2 inch porcelain baking dish.
  • Combine the eggs, sugar and vanilla in the bowl of an electric mixer and beat until frothy.
  • Slowly add in the flour, cream and salt.
  • Drain the pears and add the marinade liquid to the batter. Mix until well blended.
  • Arrange the pear slices in a spiral in the prepared baking dish.
  • Pour the batter over the pears.
  • Place the baking dish in the center of the oven and bake until the top is golden, about 25 minutes.
  • Remove from the oven and cool.
  • Sprinkle on confectioners’ sugar and serve warm or at room temperature.