Caramel clafoutis with apples and pears in a slow cooker

Ingredients:

• 1 Bere Bosc pear (180-200 g), peeled, cored and cut into 0.5 cm thick slices.
• 1 Granny Smith apple (180-200 g), peeled, cored and sliced ​​into 0.5 cm thick slices.
• 2 large eggs
• 0.5 cup granulated sugar
• 1/4 cup premium flour
• 1 tbsp almond liqueur, such as Disaronno
• 1 vanilla pod, cut in half lengthwise, seeds scraped out
• Zest and juice of 1 Navel orange
• 3 tbsp. l. sugar turbinado
• 0.5 cup sour cream
• 1/4 cup sliced ​​almonds, toasted
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Preheat oven to broil and position a rack in the top part. Spray an 7-inch (18 cm) cake pan with cooking spray.
2. Line the bottom of the pan with pear and apple slices. In a medium bowl, whisk together the eggs, granulated sugar, flour, almond liqueur, vanilla seeds, 1/4 teaspoon orange zest, 1/3 cup orange juice, and 1/2 teaspoon salt.
3. Pour the batter over the apples and pears and cover the pan tightly with foil. Pour 1.5 cups of water into the bottom of a 6-quart multicooker. Place the steaming rack in the multicooker and place the pan on the rack. Follow the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 15 minutes.
4. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
5. Remove the foil from the pan and sprinkle the top of the pie with turbinado sugar. Bake in the oven on broiler mode until the sugar melts and toasts, 2-3 minutes. Let the pie sit at room temperature for the sugar to harden, about 10 minutes. Divide among plates and serve with a dollop of sour cream and a sprinkle of almonds.