2 large ripe pears, peeled, cored and thinly sliced
2 tbsp brown sugar
1 tsp freshly grated ginger (from a small 1 inch chunk)
¾ cup whole wheat pastry flour (regular whole wheat flour will work, but your final dish will be more dense)
pinch salt
4 tbsp butter, melted and cooled
⅓ cup maple syrup (or honey)
3 large eggs
½ tsp vanilla
⅓ cup whole milk
Method
Preheat oven to 350F/180C
Grease a 9 inch pie dish liberally
Arrange the thinly sliced pears in the bottom of the dish in a single layer, and sprinkle the brown sugar and ginger over the top as evenly as possible. Set aside
In a medium sized bowl, whisk together the flour and salt.
In a large measuring jug, whisk together the cooled butter, maple syrup, eggs and vanilla. Pour the wet ingredients into the flour mixture, and whisk to combine. Add the milk, and whisk until smooth.
Pour the batter over the pears, and place the dish in the oven. Bake of about 35 minutes until the batter is set and golden. It may puff up a little, but it will settle down after a few minutes of being out of the oven.
Eat hot with ice cream, cream, extra maple syrup, or even cold. The leftovers heat well in a microwave.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/pear-ginger-clafoutis/