An impressive but easy dessert that's like a custard with fruit baked in it. In the summertime, make it with fresh peaches or plums instead of the pears.
Recipe information
Yield
Makes 6 servings
Ingredients
3/4 cup sweet white wine (such as Riesling)
3 large pears, peeled, cored, cut lengthwise into 1/2-inch-thick slices
4 large eggs
1/2 cup sugar
Pinch of salt
6 tablespoons all purpose flour
1 cup milk (do not use low-fat or nonfat)
1/4 cup (1/2 stick) butter, melted
1 tablespoon vanilla extract
Powdered sugar
Preparation
Step 1
Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
Step 2
Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
Step 3
Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.
