Pear Clafoutis

A very good clafoutis. Surprising (to me) to use pears, but it worked well. Used a round dish.

• Used only 1/3cup sugar (sucre de canne), since a clafoutis shouldn't be hit-you-in-the-face sweet. This was a good amount.
• Might think about adding 1/4tsp or less of almond extract. Ooo, or maybe a dab of ground cardamom, which goes especially well with pears.
• The cooking time is way off. I had an extra thermometer in the oven, so I'm pretty sure the temp was right. Rather than 20 minutes, it took either 45 or 55 minutes. (I forget how many 10-minute extra bits that I added.)
• No powdered sugar at the end. Lily-gilding that.
• Comice pears.
• Will serve 6 easily. (Serving 4 would be quite large servings.)