Cranberry-Pear Clafoutis

• 1/2 cup dried sweetened cranberries
• 2.25 ounces (about 1/2 cup) all-purpose flour
• 1/3 cup sugar
• 1/8 teaspoon kosher salt
• 1 cup 2% reduced-fat milk
• 1/3 cup heavy cream
• 1 tablespoon orange liqueur
• 2 large eggs
• 1 large egg yolk
• 1 large egg white, beaten to soft peaks
• 1 tablespoon butter
• 1 cup chopped peeled ripe Anjou pear
• 1 tablespoon powdered sugar
• 1 ounce crumbled blue cheese
• 1/4 cup chopped toasted walnuts

1. Preheat oven to 400u0b0.
2. Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.
4. Whisk together milk, cream, liqueur, 2 eggs, and 1 yolk.
5. Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.
6. Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add pear; saute 3 minutes.
7. Remove skillet from heat. Pour batter evenly over fruit mixture.
8. Bake at 400u0b0 for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.
9. Garnish warm clafoutis with powdered sugar, blue cheese, and walnuts.

cranberries, flour, sugar, kosher salt, milk, heavy cream, orange liqueur, eggs, egg yolk, egg white, butter, pear, powdered sugar, blue cheese, walnuts

Taken from www.myrecipes.com/recipe/cranberry-pear-clafoutis (may not work)