Pear Clafoutis

4 C pears, peeled and sliced 1/4” thick (about 6 pears)

1/3 C brandy

1 C sugar (divided for different uses)

2 T butter

1 1/4 C milk

3 large eggs

1 T vanilla extract

1/8 t salt

1 t ground cinnamon

1/2 t nutmeg

1/2 C all purpose flour

1 T lemon zest

Put peeled pear slices in a bowl and cover with brandy and 1/2 C of the sugar. Mix well and let sit for up to one hour. Grease a tart pan with a non-removable bottom with the butter. In a blender put, in this order: the milk, 1/3 C of the sugar, the eggs, the vanilla extract, the salt, cinnamon nutmeg, flour and the lemon zest. Blend on high for one minute to incorporate air into the batter. Pour a thin layer of the batter, just enough to cover the bottom of the pan, into the tart pan. Bake at 350 for 4 to 5 minutes until set. This prevents the fruit from sinking to the bottom. Strain the liquid off the pears. (You can use the liquid in a cocktail with some vanilla vodka). Pour the remaining batter into the pan and then layer the pear slices in a spiral or another pattern to your liking. Sprinkle the remaining sugar over the top to form a sweet crunch. Bake the tart at 350 degrees F for 50 to 60 minutes, or until an inserted knife comes out clean.