Pear Clafouti

• Butter for pan
• 1/4 cup sugar, plus sugar for dusting pan
• 1 tablespoon butter for sauteeing pears
• 3 medium-size pears, peeled, cored and cut in slices1/8-inch thick
• 4 eggs
• 23 cup flour
• 1/2 teaspoon baking powder
• 1 tablespoon pear liqueur (or brandy)
• 1 cup milk
• 1/2 cup melted, unsalted butter

1. Preheat oven to 350 degrees.
2. Grease a 9-inch cake pan, and dust with sugar.
3. Place butter in a large pan over medium heat.
4. When it turns golden brown, add as many pears as will fit in one layer.
5. Saute pears for about two minutes per side, just to soften them.
6. Remove and set aside.
7. Repeat with more butter and the rest of the pears if necessary.
8. Lay fruit around bottom of sugared cake pan in concentric circles, covering entire bottom.
9. In a mixing bowl, beat eggs and the 1/4 cup of sugar.
10. Sift in the flour and blend well.
11. Beat in the baking powder, liqueur, milk and melted butter.
12. Pour over fruit.
13. Place clafoutis in oven, and cook for 30 minutes.
14. Let cool to room temperature before slicing and serving, perhaps with a fruit puree of your choice.

butter, sugar, butter, eggs, flour, baking powder, pear liqueur, milk, butter

Taken from cooking.nytimes.com/recipes/1365 (may not work)