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Pear and Dried Cherry Clafouti

Total Time: 1 hour
Yield: 6 Servings
Source: Martha Stewart Living, October 2005
Category: Dessert

Ingredients
1⁄4 cup Flour
1⁄2 cup Dried Cherries
1 whole Pear (Anjou, peeled, halved lengthwise, and cored)
3⁄4 cups Milk
3⁄4 cups Heavy Cream
2 whole Eggs
1 teaspoon Vanilla Extract
1⁄4 cup Sugar
  pinch Salt

Directions
  1. Preheat oven to 400 degrees. Spray a 10-inch ceramic tart dish or 9 1/2-inch pie plate with cooking spray. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
  2. Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
  3. Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day.