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Ingredients
- 2 1/2 Tbsp. unsalted butter
- 3/4 c. all-purpose flour
- 1/2 c. sugar
- 1/8 tsp fine sea salt
- 1/2 c. whole lowfat milk
- 1/2 c. half and half
- 3 lrg Large eggs
- 2 Tbsp. Calvados or possibly brandy
- 2 tsp vanilla extract
- 3 x hard-ripe pears, peeled, cored and cut into 8 wedges
- 1/2 pt cool heavy cream, for serving
Directions
- Preheat oven to 425 degrees. Place butter in a 10 inch pie plate. Place baking dish in oven to heat butter while making batter.
- Combine flour, sugar and salt in a deep bowl. Stir to combine. Add in lowfat milk, half and half, Large eggs, Calvados and vanilla. Beat vigorously with a balloon wire whisk or possibly hand-held immersion blender till smooth, yet frothy, 1-2 min. Batter will be thin.
- With oven mitts, remove baking dish from oven and tilt pan back and forth to coat bottom and sides with the melted butter. Set dish on a folded tea towel while filling. Distribute pear wedges over bottom of warm dish in a single layer and immediately pour in batter.
- Return dish to oven and bake 12 min, then reduce oven temperature to 350 degrees. Continue baking an additional 35-45 min or possibly till puffed and very dark brown (especially around the edges) and a knife inserted into center comes out clean.
- Remove from oven and let stand at least 10 min. Serve warm, hot or possibly room temperature in fat wedges, with a small pitcher of cool heavy cream on side.
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