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Thanksgiving Pear Clafoutis

Confectioners' sugar for dusting
1/2 cup brandy, Grand Marnier, or Frangelico liqueur (optional)
7 medium-ripe Anjou pears, peeled, cored, and thinly sliced
2 cups whole milk (2% milk may be used as a substitute)
1 cup heavy cream
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
5 large eggs

Preheat oven to 375F. Generously butter a baking dish 12 inches in
diameter and 2 inches deep or a 9 x 13-inch baking dish.

Pour liqueur over bottom of prepared dish. Arrange pear slices in
dish and brush with additional liqueur, if desired.

Combine milk, cream, sugar, and vanilla in a medium saucepan. Bring
to a boil over medium-high heat, stirring to dissolve sugar. Reduce
heat to medium and boil for 2 to 3 minutes. Remove from heat and
set aside.

lace flour in a large mixing bowl, and using an electric mixer,
beat in eggs one at a time, scraping the sides of the bowl often.
Gradually beat in warm milk mixture. Pour mixture over the pears.

Bake the clafoutis until firm to the touch in the center and lightly
golden on top, 1 to 1 1/2 hours. Let cool several hours and then
refrigerate if made ahead. Serve by cutting into wedges or squares,
and dust each with confectioners' sugar
.

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