Directions

1. Preheat the oven to 350 F. 
2. Butter a 10 x 3 x 1 1/2-inch round baking dish with butter and sprinkle the bottom and sides with 1 tablespoon of the Sugar in the Raw.
3. If using dried red tart cherries, place cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes. Drain.
4. Heat milk to just simmering. Split vanilla bean and scrape into milk and then add vanilla bean. Let infuse 20 minutes; remove bean. If using vanilla extract, simply add with liquid ingredients.
5. Beat the eggs and 1/4 cup Sugar in the Raw in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, 1 1/2 teaspoon Mai Chai seasoning, vanilla-infused milk (or vanilla extract), buttermilk, orange zest, salt and Cointreau or pear brandy. Set aside for 10 minutes. 
6. Meanwhile peel, quarter, core and slice the pears lengthwise into 1/8-inch slices. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Sprinkle with remaining Mai Chai seasoning and pour the batter over the pears. Scatter the plump cherries over batter. 
7. Bake until the top is golden brown and the custard is firm, 30-35 minutes. Let stand about 15 minutes and cut into wedges to serve at room temperature, sprinkled with powdered sugar and topped with whipped cream or crème fraiche. Garnish with orange slice and a fresh mint sprig.