Forget about pumpkin pies for dessert this weekend. Wendy Barrett, national food educator made a Thanksgiving dessert using pears.

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Pear Clafoutis

YIELD: 1 (8 INCH) SKILLET OR BAKING DISH

Ingredients

• 2 eggs
• 3 tbsp sugar
• 2/3 cup milk
• 1/3 cup all purpose flour
• 1 tsp pure vanilla extract
• ½ tsp lemon zest
• 1 pinch salt
• 2 medium Bartlett or Anjou pears
• ½ tbsp unsalted butter (to grease the skillet)

Instructions

1. Preheat oven to 375F. Lightly grease an 8 inch, cast iron skillet or similar sized baking dish with some butter.
2. Put the eggs and sugar in a bowl or mixer and whisk well until well broken up and combined. Add the milk, flour, vanilla, lemon zest and salt and mix/whisk until smooth.
3. Cut the pears in half and remove the core. Cut into slices and arrange in the bottom of the skillet/baking dish – you can fan them out slightly or arrange any other way you choose.
4. Carefully pour the batter into the skillet/baking dish over the pears.
5. Bake in the oven for roughly 35 minutes, until lightly browned around the edges and set.
6. Remove from the oven and allow to cool for a couple of minutes before serving. It will probably be puffed up when you take it out the oven and collapse slightly after a minute.
7. Sprinkle with a little confectioner’s sugar to serve, if desired.