Roasted Pear And Cinnamon Clafouti - cooking recipe

Ingredients

4 large pears, peeled, cored and quartered (I use Bosc)
1/4 cup pure maple syrup
3 large eggs
1 1/3 cups half and half milk
3/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup packed light brown sugar, plus
1 tablespoon packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 pinch salt

Preparation

Preheat oven to 450\u00b0F
Butter 9-inch cast-iron skillet and heat over medium-high heat.
Add pears to skillet and cook until uniformly golden brown, about 3 minutes per side.
Pour maple syrup over pears.
Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes.
Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes.
Cool pears in skillet to room temperature.
Reduce oven temperature to 350\u00b0F.
Place eggs, half and half, and vanilla in blender and process until smooth.
Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend.
Pour batter over pears in skillet.
Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes.
Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl.
Sprinkle over clafouti; serve warm.