Brown Butter Pear Clafoutis with Cardamom

Steps

1. Heat the oven to 375°F. Butter a 10-inch cast-iron skillet or 2-quart baking dish and sprinkle with 1 tbsp sugar.
2. Melt the butter in a small saucepan over medium heat and cook 3–4 minutes, swirling, until it foams, smells nutty and has golden-brown flecks. Pour into a bowl to stop the cooking and cool 5 minutes.
3. Blend the eggs, milk, 1/2 cup sugar, flour, cardamom, vanilla, salt and brown butter in a blender for 30 seconds until completely smooth. Let the batter rest 10 minutes.
4. Arrange the pear slices in the dish in an even layer.
5. Pour the batter over the pears and scatter with the almonds.
6. Bake 35–40 minutes, until puffed, golden brown at the edges and just set in the center (a knife inserted in the middle should come out clean).
7. Cool 10 minutes (it will sink, which is normal), dust with powdered sugar and serve warm.

Kitchen tip

Resting the batter lets the flour hydrate so the texture is silky and custardy rather than rubbery. The pears need to be ripe; underripe pears stay hard and release less juice. Clafoutis is best warm but also lovely cold from the fridge the next morning with yogurt. Try it with apples sautéed in butter for 5 minutes first, or with fresh figs and a drizzle of honey.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.