Summary

Ingredients

• 13 g butter, (melted)
• 70 grams sugar
• 1 tablespoon sugar
• 3 large egg (s)
• 6 tablespoon flour
• 350 ml whipped cream
• 2 teaspoons vanilla extract
• 2 large lemon (s), the zest
• 0.25 teaspoon ¼ salt
• 2 tablespoon liqueur, (pear liqueur)
• 3 pear (s) (ripe soft.), Or a can with pear halves
• powdered sugar
• Whipped cream or sour cream for garnish

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Instructions

1. Preheat the oven to 190 degrees and melt the butter in the microwave.
2. Prepare a 26 cm tart pan and use a brush to spread the melted butter in it. Also sprinkle the edge and with one tablespoon of sugar the mold.
3. Beat the eggs with the sugar until creamy until the mixture is light and fluffy (about 3 minutes). Then stir in the sifted flour (use heaped tablespoons), whipped cream, vanilla extract, lemon zest, salt and the pear liqueur.
4. Set aside for 10 minutes and start straightening the pears. If you take pear halves out of the can, drain them and let them drain well.
5. Nevertheless, let the egg mixture rest for this 10th minute.
6. If you have fresh pears, peel them, halve and core them. It is advisable to use a soft variety here.
7. Now place the six pear halves in a wreath shape in the tart pan and spread the egg mixture over it. Bake in the preheated oven for 35-40 minutes until the clafoutis is golden brown. It should also be firm in the middle when you press it lightly with your finger.
8. Let cool a little and serve warm or chilled.
9. Before serving, dust with powdered sugar and add a dollop of whipped cream or sour cream.