Pear Clafouti

Based on a recipe by the Barefoot Contessa

"This is delicious with its delicate custard, and looks beautiful when it comes out of the oven, all puffed up with pears popping out of the top!"

Ingredients

1 tablespoon unsalted butter, at room temperature

1/3 cup plus 1 tablespoon granulated sugar

3 large eggs, at room temperature

6 tablespoons flour

1 1/2 cups light or heavy or cream

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

1/4 teaspoon kosher salt

2 tablespoons Cointreau

4 ripe pears

Directions

1. Preheat the oven to 375 degrees F.
2. Butter the inside of a 10 inch round Pyrex baking dish, and sprinkle with 1 tablespoon of sugar.
3. Beat the eggs and the remaining sugar until light and fluffy. Then mix in the flour, cream, vanilla extract, lemon zest, salt, and Cointreau. Put the custard mixture aside for 10 minutes or so.
4. Meanwhile peel, halve, core, and slice the pears and arrange them in the baking dish. Pour the batter over the pears and bake until the top is golden brown, 35 to 40 minutes. Serve warm or at room temperature.