Savory Pear Clafoutis
Pears in particular keep just enough of their inherent sweetness against the savory custard; it’s almost like Yorkshire pudding squared, and it goes with any roast (and most other main courses). Comice and Anjou are the best choices, but Bosc will work.
And Seckels are a pear apart. They’re tiny but suited to salt. The good thing is that the pears do not have to be dead ripe as they should be when you are looking primarily for sweetness; a little on the firm side is actually better here.
Peel, core, quarter and slice the pears very thin. Melt the 4 tablespoons of butter in a skillet over medium-high heat and saute the slices until they soften, without letting them brown, about 7 minutes. Remove from the heat and allow to cool.
Heat the oven to 400 degrees. Butter 4 (4-inch-wide) ramekins or tart pans.
Mix the eggs and cream in a bowl and season with the salt and pepper. Stir in the pears. Divide the mixture among the ramekins. Bake 15 minutes.
Let the clafoutis sit 5 minutes, then turn out onto serving plates. Garnish with cracked black pepper.
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