| Yield | |
|---|---|
| Source | Martha Stewart Living, October 2005 |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Martha Stewart Living, October 2005 |
| Prep time | 1 hour |
| 1⁄4 | Cup | Flour |
| 1⁄2 | Cup | Dried Cherries |
| 1 | Pear (Anjou, peeled, halved lengthwise, and cored) | |
| 3⁄4 | Cup | Milk |
| 3⁄4 | Cup | Heavy Cream |
| 2 | Eggs | |
| 1 | Teaspoon | Vanilla Extract |
| 1⁄4 | Cup | Sugar |
| Pinch | Salt |
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.