| 1 Tbsp. butter, room temperature |
| 1/3 cup plus 1 Tbsp. sugar |
| 3 extra-large eggs, at room temperature |
| 6 Tbsp. flour |
| 1 1/2 cups heavy cream |
| 2 Tsp. pure vanilla extract |
| 1 Tsp. grated lemon zest (2 lemons) |
| 1/4 Tsp. salt |
| 2 Tbsp. brandy (I used coconut) |
| 2 to 3 firm but ripe Bartlett pears |
| Confectioners’ sugar |
Preheat the oven to 375° F.
Butter a 10 X 3 X 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of sugar.
Beat the eggs and the 1⁄3 cup of sugar in the bowl of an electric mixer on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.
Adapted from: http://www.foodnetwork.com/recipes/ina-garten/pear-clafouti-recipe/index.html