Don't ask me how to pronounce this, but it's french.
From Martha Stewart Living, October 20051/4 C all purpose flour, plus more for dusting
1/2 C driped cherries
1 large Anjou pear, peeled, halved lengthwise, and cored
3/4 C whole milk
3/4 C heavy cream
2 large eggs
1 tsp pure vanilla extract
1/4 C sugar
pinch of salt
1) Preheat oven to 400F. Butter a 10-in. ceramic tart dish or 9 1/2-in. 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.
2) Cut pear lengthwise into 1/8-in. 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 slices.
3) Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day.
(I just googled the word "clafouti" and you can make it a lot of different ways! You might want to check it out.)
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