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Thanksgiving Pear Clafoutis

Thanksgiving Pear Clafoutis

Rather than what most people think of as traditional Thanksgiving dessert fare, my family likes to make this wonderful pear clafoutis. Everyone loves it, and there are never any leftovers. Make it yourself and serve it this Thanksgiving and you'll see why!

Serves: 12

  • 1/2 cup brandy, Grand Marnier, or Frangelico liqueur (optional)
  • 7 medium-ripe Anjou pears, peeled, cored, and thinly sliced
  • 2 cups whole milk (2% milk may be used as a substitute)
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 5 large eggs
  • confectioners' sugar for dusting
  1. Preheat oven to 375F degrees.
  2. Generously butter a baking dish 12 inches in diameter and 2 inches deep or a 9 x 13-inch baking dish.
  3. Pour liqueur over bottom of prepared dish.
  4. Arrange pear slices in dish and brush with additional liqueur, if desired.
  5. Combine milk, cream, sugar, and vanilla in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
  6. Reduce heat to medium and boil for 2 to 3 minutes.
  7. Remove from heat and set aside.
  8. Place flour in a large mixing bowl, and using an electric mixer, beat in eggs one at a time, scraping the sides of the bowl often.
  9. Gradually beat in warm milk mixture.
  10. Pour mixture over the pears.
  11. Bake the clafoutis until firm to the touch in the center and lightly golden on top, 1 to 1 1/2 hours.
  12. Let cool several hours and then refrigerate if made ahead.
  13. Serve by cutting into wedges or squares, and dust each with confectioners' sugar.

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