Ingredients

Serves 6 to 8

　　4 firm-ripe pears, peeled, cored, and sliced

　　2 tablespoons fresh lemon juice

　　3/4 cup sliced blanched almonds

　　3/4 cup milk

　　1 stick (1/2 cup) unsalted butter, melted and cooled

　　3 large eggs, beaten lightly

　　1/2 teaspoon vanilla

　　1/2 teaspoon almond extract (preferably pure)*

　　3/4 cup self-rising cake flour

　　1/2 cup plus 2 tablespoons sugar

　　*Pure almond extract is available at specialty foods shops.

　　

Step 1

Preheat the oven to 400°F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.

　　

Step 2

In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.