Pear clafoutis

I tweaked a recipe I found online, and the results were nice.  I thought I'd ordered 3 pears, when I must have ordered 3 pairs of pears, and I got a free gallon on almond milk (a Peapod giveaway), so I had a big surplus of pears and almond milk.  Here's what I did:

• Preheat oven to 350. Oil 4 ramekins and a larger baking dish with almond oil.
• Peel, core, and slice 4 bartlett pears in the FP.  As they go in the FP. squeeze in some lemon juice, maybe 2 t. total.  I grated the zest from the top of the lemon I was going to use and added it to the dry ingredients later.
• saute them in ~ 1/4 c  of almond oil.  The Bartletts gave off lots of liquid, so I collected about 1/2 c., and stirred in 1 t. cornstarch to the hot liquid, thinking it could become a thickener.  Apples brown nicely in the almond oil, so maybe bosc pears, or apples for that matter, would not require this step.  My pear slices didn't ever brown, even with ~ 15 min cooking on medium high.
• In a 2 c. measure, add 1 c. almond milk, 3/4 c eggbeaters, 1 t. vanilla, and 1 T Grand Marnier (don't forget to lick the spoon).  I forgot to add the 3/8 c honey called for, but this would have been the time to do so.  To compensate, I sprinkled on about 3/8 c. sugar after I remembered, when the dishes were in the oven, and that was a pain and made a mess.
• In the empty FP, place 3/4 c almonds.  Grind them very fine.  Larger chunks will sink to the bottom and overpopulate the last baking dish you fill up, so grind away.  The recipe called for almond flour.
• In to the FP then add the lemon zest, 3/8 c. flour and a pinch of salt.  It could use more salt. Then pour in the liquids and very briefly blend in.
• As an afterthought, I observed that the recipe had no leavening.  I must have been thinking it would be a cake and not an egg-risen pudding.  So I added 1 t. baking powder.  If you think baking powder is a good idea, add it to the ground almond mixture.
• Cover the bottoms of the dishes with the sliced, sauteed pears.  Pour the batter atop.  Put the dishes into the oven and check after 30 min.  Tops should be puffed up and toasty looking.