Ingredients:
- 4 Tbs. (2 oz./60 g.) unsalted butter
- 4 cups (1 lb./500 g.) diced, peeled pears, such as Anjou or Red Bartlett
- 2 Tbs. firmly packed light brown sugar
- Juice of 1/2 lemon
- 1/2 tsp. ground cinnamon
- 4 large eggs, lightly beaten
- 1 cup (8 fl. oz./250 ml.) whole milk
- 1 tsp. pure vanilla extract
- p. kosher salt
- Confectioners’ sugar for dusting
Directions:
- Position a rack in the lower third of the oven and preheat to 425°F (220°C).
- In a large frying pan about 12 inches (30 cm.) in diameter, melt 2 tablespoons of the butter over medium-high heat.
- Add the pears and brown sugar and cook, turning as needed, just until crisp-tender, about 4 minutes.
- Sprinkle evenly with the lemon juice and cinnamon and stir to combine.
- Add the remaining 2 tablespoons butter and swirl the pan until the butter melts and coats the bottom and sides of the pan.
- In a bowl, whisk together the eggs, milk and vanilla. Sift the flour and salt over the mixture and whisk until blended.
- Carefully pour the batter over the hot fruit. Bake until puffed and golden brown, 20-25 minutes. Dust the top with confectioners’ sugar. Serves 6.