- 6
Ingredients
- 1 Tbsp. unsalted butter, softened
- 1/3 c. plus 1 Tbsp. sugar
- 3 lg. eggs, room temp
- 1 1/4 c. heavy cream
- 3 oz. (2/3 c.) flour
- 2 Tbsp. pear brandy
- 1 tsp. vanilla
- 1 tsp. finely grated lemon zest
- 1/4 tsp. kosher salt
- 3 firm-ripe pears
- 1/3 c. dried cranberries (chopped, but I didn't first time)
- Confectioner's sugar for dusting
Preparation
Step 1
Position a rack in the center of the oven and heat the oven to 375 (350 Bend). Butter and 11 x 1 1/2 " (I used 11" cast iron fry pan) round baking dish and sprinkle the bottom and sides with 1 Tbsp. sugar.
In a large bowl, beat the eggs and remaining 1/3 c. sugar with an electric mixer on med-high speed until light and fluffy, about 3 minutes. On low, mix in the cream, flour, brandy, vanilla, lemon zest and salt. Set aside for 10 minutes.
Meanwhile, peel, core and chop the pears into 3/4" chunks. Arrange pieces evenly in baking dish or skillet. Pour the batter over the surface and bake until the top is golden brown and the custard is set - 20-25 minutes in skillet (Bend, a bit longer) or 30-35 minutes in baking dish.
Cool briefly and serve warm w/powdered sugar if desired.