Pear, Bourbon, Thyme, and Brie Clafoutis

Serves 8 – 10

• 4 medium pears
• 1/3 cup heavy cream
• 1/2 cup whole milk
• 3 tablespoons bourbon
• 3 eggs
• 8 ounces of soft brie (we like Old Windmill Dairy)
• 4 tablespoons flour
• 1 tablespoon honey
• 1 tablespoon of fresh thyme leaves plus 2 teaspoons for garnish
• Salt and pepper to taste
• Butter for greasing pan

Preheat oven to 350°F.

Peel the pears, remove the seeds, and cut into very thin slices. Set aside.

In a bowl, whisk together milk, bourbon, egg, and cream. Add the flour and honey; combine well. Season with salt and pepper to taste and add fresh thyme leaves.

Remove the skin of the brie (or leave on if you prefer the rind flavor), dice, and add to the wet mixture.

Layer 3/4 of the pear slices on the bottom of a buttered 10″ cast iron pan. Pour the batter on top, then layer with remaining pears.

Bake for 40–45 minutes. Cool and garnish with thyme leaves.