Pear Clafouti

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup granulated sugar, plus
• 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 tablespoons pear brandy
• 2 -3 firm but ripe bartlett pears
• confectioners' sugar
• creme fraiche

1. Preheat the oven to 375 degrees F.
2. Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
3. Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
5. Set aside for 10 minutes.
6. Meanwhile, peel, quarter, core, and slice the pears.
7. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
8. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
9. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

unsalted butter, granulated sugar, sugar, eggs, allpurpose, heavy cream, vanilla, lemon zest, salt, pear brandy, bartlett, confectioners, creme fraiche

Taken from www.food.com/recipe/pear-clafouti-163491 (may not work)