Clafoutis with pears

Ingredients for 1 servings:

• 13 g butter (melted)
• 70 g sugar
• 1 tbsp sugar
• 3 large eggs
• 6 tbsp flour
• 350 ml whipped cream
• 2 tsp vanilla extract
• 2 large lemon(s), zest
• ¼ tsp salt
• 2 tbsp liqueur (pear liqueur)
• 3 pears (ripe and soft), or a can of pear halves
• powdered sugar
• Whipped cream or sour cream for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 190°C and melt the butter in the microwave. Prepare a 26 cm tart pan and brush the melted butter evenly with a brush. Brush the edges and sprinkle the pan with the 1 tablespoon of sugar. Beat the eggs with the sugar until light and fluffy (about 3 minutes). Then stir in the sifted flour (use heaped tablespoons), heavy cream, vanilla extract, lemon zest, salt, and pear liqueur. Set aside for 10 minutes and begin preparing the pears. If using canned pear halves, drain them well and let them drain. Let the egg mixture rest for 10 minutes. If using fresh pears, peel, halve, and core them. It is advisable to use soft pears. Place the six pear halves in a ring in the tart pan and spread the egg mixture over them. Bake in the preheated oven for 35-40 minutes, until the clafoutis is golden brown. It should also be firm in the center when lightly pressed with a finger. Let cool slightly and serve warm or chilled. Dust with powdered sugar and serve with a dollop of whipped or sour cream.