Pear-Berry Clafouti

• 2 Tbs. plus 1/2 cup sugar
• 1/2 cup all-purpose flour
• 4 large eggs
• 1 cup low-fat milk or plain soymilk
• 1 Tbs. unsalted butter or soy margarine, melted
• 2 tsp. grated lemon zest
• 1 tsp. vanilla extract
• 2 ripe but firm Anjou pears, peeled, cored and thinly sliced
• 1 cup fresh or frozen unsweetened raspberries
• Confectioners sugar for dusting

1. Preheat oven to 400F.
2. Coat a 9 1/2-inch round deep-dish pie pan or 6-cup gratin dish with cooking spray.
3. Sprinkle with 1 Tbs.
4. sugar, tilting pan to coat.
5. Whisk together 1/2 cup sugar, flour, eggs, milk, butter, lemon zest and vanilla in large bowl.
6. Arrange pear slices in prepared pan.
7. Scatter raspberries over top.
8. Pour batter over fruit.
9. Sprinkle remaining 1 Tbs.
10. sugar over batter.
11. Bake 40 to 50 minutes, or until clafouti is puffed and firm to touch.
12. Let cool slightly.
13. Dust top of clafouti with confectioners sugar, and serve warm or at room temperature.

sugar, allpurpose, eggs, lowfat milk, butter, lemon zest, vanilla extract, pears, raspberries, confectioners sugar

Taken from www.vegetariantimes.com/recipe/pear-berry-clafouti/ (may not work)