- 1 T unsalted butter - room temperature
- 1/3 cup plus 1 T sugar
- 3 lg eggs - room temperature
- 6 T all-purpose flour
- 1 1/2 cups heavy cream
- 2 t vanilla
- 1 t grated lemon zest (2 lemons)
- 1/4 t kosher salt
- 2 T pear brandy - recommended Poire William)
- 2 - 3 firm Bartlett pears
- Confectioners sugar
- Cream fraiche
Cooking time 35mins
Preheat oven to 375*
Butter a 10 X 3 X 1/2" round baking dish.
Sprinkle the bottom and sides with 1 T sugar
Beat the eggs and 1/3 cup sugar in bowl of electric mixer with paddle attachment on med-high speed until light and fluffy - about 3 minutes
On low speed, mix in the flour, cream, vanilla, lemon zest, salt and pear brandy. Set aside for 10 minutes
Peel and quarter, core and thinly slice pears,
Arrange the slices in a single layer, slightly fanned out.
In the baking dish, pour the batter over the pears and bake until the top is golden brown and custard in firm -
35 - 40 minutes
Serve warm or at room temperature, sprinkled with confectioners sugar and cream fraiche.