"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Pear and Dried Cherry Clafouti

Pear and Dried Cherry Clafouti
Source: Martha Stewart

A Clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. Serve leftovers for breakfast the next morning, hot or cold.

Unsalted butter, for baking dish
1/4-cup all-purpose flour, plus more for dusting
1/2 cup dried cherries (I used dried Cranberries)
1 large Anjou pear, peeled, halved lengthwise, and cored
3/4-cup whole milk
3/4-cup heavy cream
2 large eggs
1-teaspoon pure vanilla extract
1/4-cup sugar
Pinch of salt

Preheat oven to 400 degrees F. Butter a 10-inch ceramic tart dish or a 9-1/2" pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1-inch. Let stand until plump, about 10 minutes.

Cut pear lengthwise into 1/8-inch thick slices, fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.

Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day.

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