Roasted Pear And Cinnamon Clafouti
- 4 large Bosc pears peeled, cored, and quartered
- 1/4 cup pure maple syrup
- 3 large eggs
- 1 1/3 cups half-and-half
- 3/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup golden brown sugar - (packed) plus
- 1 tablespoon golden brown sugar - (packed)
- 1 1/2 teaspoons ground cinnamon
- 1 pinch salt
Preheat oven to 450 degrees.
Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded-side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes.
Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350 degrees.
Place eggs, half-and-half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes.
Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.
This recipe yields 6 servings.