Ginger Pear Clafoutis

1/2 tablespoon unsalted butter, room temperature
1/2 cup all-purpose flour
1/2 cup white granulated sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 1/2 teaspoon freshly grated ginger
1/4 teaspoon lemon zest
3 large eggs
1 cup whole milk
2 tablespoons bourbon (optional)
1 teaspoon vanilla extract
2 bosc (or any other firm pear) pears, sliced in half

1 Preheat the oven to 350F. Butter a round 9-inch baking dish (you could also use a casserole dish as well). Set aside. 

2. In a large bowl, mix together the flour, white sugar, brown sugar and salt. Add the ginger and lemon zest. Make sure the ginger and lemon zest are evenly distributed throughout the dry ingredients; they both tend to clump together so use your hands, if needed. Add the eggs, whole milk, bourbon and vanilla extract. Whisk until completely combined. The batter will have a few small lumps and be very thin. Allow to rest on the counter while you slice up the pears.  

3. Using a melon baller, core the pears and remove the vein that runs from the core to the stem. Slice the pear halves thinly, into 1/4-inch slivers, fan them out slightly and transfer them to the baking dish, arranging them how you see fit. Pour the batter over the pears and carefully transfer the baking dish to the oven. Bake for 30-40 minutes or until the edges are golden brown and the center is set and firm. The clafoutis will puff up slightly in the oven, but will deflate as it sits--not a big deal. Dust with powdered sugar and serve with whipped cream or ice cream. 

Makes one 9-inch clafoutis 

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