Photo: Victor Protasio
Active Time
1 Hour 5 Mins
Total, including cooling Time
1 Hour 20 Mins
Yield
Serves 6

Somewhere between a custard and a pancake, you'll find clafoutis. This version of the classic French dessert, made with slightly floral Comice pears, is best when the stem end of the pears yields slightly to the touch, signaling that the fruit is flavorful but neither hard nor squishy.

How to Make It

Step 1

Preheat oven to 350°. Butter a shallow 3-qt. baking dish (about 10 by 11 in.) and arrange pears in an attractive pattern over the bottom. (Fruit will rise to the top as batter bakes.)

Step 2

Put milk, eggs, granulated sugar, vanilla, orange zest, nutmeg, salt, and flour (in this order) in a blender and whirl until very smooth and frothy, 1 minute. Pour batter over pears.

Step 3

Bake until clafoutis is well browned and a little puffed, about 50 minutes.

Step 4

Let clafoutis cool on a rack about 15 minutes. Serve warm, sprinkled with powdered sugar.

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