Pear Clafoutis

I first tasted clafoutis when I was interning at a restaurant in southern Vermont. It was like an alluring cross between a pancake and a pudding, punctuated with silky sweet pears, just like this version. I cut so many thin slices of the dessert for myself, I must have eaten half of it by the end of the evening. Anjou, red Anjou, and Bartlett pears all work well. The juice of a blood orange will give this an appealing rosy hue.