Pear clafoutis

I had a pile of pears that were ripe, so I figured I'd better do something with them. A classic quick treat for a coffee or desert here is a clafoutis made with whatever fruit is in season, so today: pear clafoutis.

Above: a buttered skillet, with ten smallish pear halves fanned out. Peel the pears, and use the end of the peeler to remove the core once halved.

In the blender I've got 1 1/4 C of dairy: in this case half buttermilk and half whole milk. Crack in three eggs, then add 1/3 C of sugar and 1/3 C of flour, and a bit of vanilla. Blend!

Pour the mixture over the pears, and bake 30 min at 200 deg C (400 deg F).