Pear and Dried Cherry Clafouti

Martha Stewart Living, 2005

Makes 4-6 servings

    Unsalted butter                                                
    1/4 cup flour                                                  
    1/2 cup dried cherries                                         
    1 lg. anjou pear peel, HLW, cored                              
    3/4 cup whole milk                                             
    3/4 cup heavy cream                                            
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    1/4 cup sugar                                                  
    Pinch salt                                                     

Serve leftovers for breakfast the next morning, hot or cold. 

Preheat oven to 400°. Butter a 10-inch ceramic tart dish or 9 1/2 inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes. 
 
Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear. 
 
Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. 
 
Note: Clafouti can be refrigerated in an airtight container up to 1 day.