Asian Pear-Cranberry Clafoutis

Ingredients

• 3 Tbs. unsalted butter, melted, divided
• 1 cup plus 1 Tbs. all-purpose flour
• 1/2 cup plus 1 Tbs. granulated sugar
• 2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 3/4 tsp. kosher salt
• 1 3/4 cups whole milk, at room temperature
• 1/3 cup creme de coco
• 1/3 cup fresh ricotta
• 1 Tbs. pure vanilla extract
• 8 large eggs, at room temperature
• 1 ½ cups fresh cranberries
• 1 large Asian pear, cored and thinly sliced
• Confectioners’ sugar, for serving

Instructions

1. 1
   Generously grease a large cast-iron skillet or round baking dish with 2 Tbs. of the melted butter.
2. 2
   In a blender, combine the flour, sugar, cinnamon, cloves, and salt.
3. 3
   Blend to combine.
4. 4
   With the blender on low, gradually add the milk, creme de coco, ricotta, and vanilla through the feed tube.
5. 5
   Add the eggs, one at a time, scraping down the side of the container as necessary.
6. 6
   Blend until smooth.
7. 7
   Pour the batter into the prepared skillet and evenly distribute the cranberries and Asian pear slices over the top.
8. 8
   Gently brush pear slices with remaining 1 Tbs. butter.
9. 9
   Transfer to oven and bake until puffed, slightly set, and brown around edges, 30 to 35 minutes.
10. 10
    Let cool on a wire rack for 10 minutes (it will sink). Avoid opening oven door to peek!
11. 11
    Dust with confectioner's sugar and serve immediately.