Salted butter for the dish
2 firm-ripe Comice pears (peeled, cored, and sliced lengthwise about 1/3 in. thick)
1 cup whole milk
3 large eggs
1/3 cup plus 1 tbsp. granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
1/8 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
1/2 cup flour
Powdered sugar
Preheat oven to 175°C. Butter a shallow baking dish and arrange pears in an attractive pattern over the bottom. (Fruit will rise to the top as batter bakes.) Put milk, eggs, granulated sugar, vanilla, orange zest, nutmeg, salt, and flour (in this order) in a blender and whirl until very smooth and frothy, 1 minute. Pour batter over pears. Bake until clafoutis is well browned and a little puffed, about 50 minutes. Let clafoutis cool on a rack about 15 minutes. Serve warm, sprinkled with powdered sugar.
The rainbow beetroot is the best I've ever tasted and I look forward to trying different vegetables out. Everyone at Largo Walled Garden is very friendly and helpful and I'm happy to support locally grown veg.
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