Blueberry & Pear Clafoutis
1 Tbsp Sweet Cream Butter EVOO
1/3 c brown sugar
1 tsp vanilla extract
3/4 c half & half
1 tsp Vanilla Bean Sea Salt
3 Tbsp all-purpose flour
1 large pear
1/2 c blueberries, fresh or frozen (if frozen do not thaw)
Preheat oven to 375 F. Grease a 8x8 or 9x9 baking dish with butter evoo, and sprinkle 1 Tbsp of sugar shaker on bottom of dish.
Peel and core the pear and thinly slice it. Arrange slices on bottom of baking dish. Scatter the blueberries around and on top of the pears.
In a blender or food processor, combine half & half, brown sugar, flour, vanilla, eggs, and vanilla sea salt. Blend until batter is smooth. Pour batter over pears and do not worry if they start to float.
Bake 20 minutes until the custard is puffed, slightly golden and set. It should not jiggle.
Sprinkle remaining sugar shaker on the top. Cool for a few minutes and enjoy warm or chilled!