Clafouti (prounounced cla-foo-TEE) can be served warm, room temperature, or even cold. It needs no accompaniment, but if you'd like to add a dollop of yogurt on top, that would work. Any leftovers should be refrigerated but there probably won't be much -- it's light and easy to eat. I keep various liqueurs on hand, like Cointreau, Framboise, Grand Marnier, to add flavor to many desserts. This one calls for Poire William, a pear liqueur, but if you don't have it, that's ok, just omit it.
Ingredients
2 tablespoons pear liqueur, like Poire William
2 tablespoons clover honey, or any mild honey
3 - 4 pounds ripe pears (I used D'Anjou, but Bartlett or Comice would work also).
Peel, core, and slice the pears, then toss them with the honey mixture and let sit for about 30 minutes.
Preheat oven to 375F degrees.
Butter or use non-stick cooking spray to coat a 10-inch ceramic tart pan or baking dish.
In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean, the sugar, and the crystallized ginger, if using..
Pour off the marinade from the pears into the egg mixture, then gradually beat in the flour, then the yogurt, milk, and salt.
Arrange the pears in the baking dish and pat down the tops.
Line a sheet pan with parchment paper to catch any spills, then place the baking dish with the pears on the pan.
Pour the batter over the pears.
Place in the oven and bake for 40 to 50 minutes, until the top starts to brown.
If you wish, you can sprinkle powdered sugar on the top after it's cooled, but it's not necessary..
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2021/02/02/can-you-say-clafouti/