Pear Clafoutis

• 2 tablespoons pear eau-de-vie or liqueur (optional)
• 2 tablespoons mild-flavored honey, like clover
• 2 pounds ripe but firm pears, like Bartlett or Comice
• 3 large eggs
• 1 vanilla bean, scraped
• 13 cup sugar
• 23 cup sifted unbleached white flour
• 1/2 cup plain yogurt
• 1/2 cup milk
• Pinch of salt

1. Combine the pear eau-de-vie and the honey in a bowl.
2. Peel, core and slice the pears and toss with the mixture.
3. Let sit for 30 minutes.
4. Preheat the oven to 375 degrees.
5. Butter a 10-inch ceramic tart pan or baking dish.
6. In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar.
7. Pour off the marinade from the pears and add to the egg mixture.
8. Gradually beat in the flour, then beat in the yogurt, milk and salt.
9. Arrange the pears in the baking dish.
10. Pour on the batter.
11. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown.
12. Serve hot or warm.

liqueur, mildflavored honey, bartlett, eggs, vanilla bean, sugar, flour, plain yogurt, milk, salt

Taken from cooking.nytimes.com/recipes/12964 (may not work)