Pear Clafouti With Lime And Honey

• CLAFOUTI
• 2-3 slightly under-ripe/firm Bosc or Anjou pears
• juice of 1 medium lime
• 1/3 cup sugar
• 1-1/2 teaspoons ground ginger
• fine zest of 1 medium lime
• 2 tablespoons butter - melted
• 4 extra-large eggs
• 1 cup whipping cream
• 1/4 cup liquid honey
• GARNISH
• whipped cream
• additional fine lime zest

1. Preheat oven to 350 degrees. Butter a 9-inch glass, deep-dish pie plate/pan. Place pan on a baking sheet lined with foil, shiny side up.
2. Peel and core the pears, and cut into thin slices/wedges. Place in a medium bowl, add lime juice and gently toss to coat. Set aside.
3. In a medium bowl, whisk the sugar, ginger and lime zest together until evenly mixed. Whisk in the melted butter. Add the eggs, one at a time, whisking after each one until mixture is light and fluffy. Add the whipping cream in a fine stream and slowly whisk until well blended.
4. Pour a thin layer of the egg mixture into the prepared pan. Drain the pear slices in a sieve and attractively arrange them in a single layer atop the egg mixture. Gently pour over the remaining egg mixture. Drizzle the honey over the top in a spiral fashion.
5. Bake 30-35 minutes or until the flan is set, and the top is puffed and golden brown.
6. Slice and serve warm with a dollop of whipped cream sprinkled with lime zest.

pears, lime, sugar, ground ginger, butter, eggs, whipping cream, liquid honey, whipped cream, lime zest

Taken from www.epicurious.com/recipes/member/views/pear-clafouti-with-lime-and-honey-1203311 (may not work)