Ingredients:

• 2 tablespoons very soft butter
• 3 ripe, but firm pears, thinly sliced
• 1  1/4 cups whole milk
• 2/3 cup granulated sugar, divided
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• powdered sugar

Directions:

1. Preheat oven to 350 degrees. Smear a 10 inch cast iron skillet all over with softened butter.
2. In a blender mix together the milk, 1/3 cup of the sugar, eggs, vanilla extract, salt and flour  on high speed until smooth with no lumps.  Pour batter into the prepared skillet.
3. Top batter with all the pear slices. They will sink down into the batter for the most part. Sprinkle with remaining 2/3 cup sugar. Bake for 40-50 minutes or until the top is puffy and golden brown.
4. Serve warm or room temperature with a generous dusting of powdered sugar. Clafoutis are also delicious cold and will keep for days chilled when sliced and removed from skillet.

(Recipe adapted from the New York Times recipe by Julia Moskin “Julia Child’s Berry Clafoutis” on line.)

Teresa Blackburn.        www.teresablackburnfoodstyling.com