- 3/4 cup sweet white wine (such as Riesling)
- 3 large pears, peeled, cored, cut lengthwise into 1/2-inch-thick slices
- 4 large eggs
- 1/2 cup sugar
- Pinch of salt
- 6 tablespoons all purpose flour
- 1 cup milk (do not use low-fat or nonfat)
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon vanilla extract
- Powdered sugar
- Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
- Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
- Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.