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Preheat oven to 325 degrees F.
Combine wine and pears in a large bowl; let stand 10 minutes. Drain pears, reserving ¼ cup wine.
Butter 9-inch diameter glass pie dish. Beat eggs, sugar and salt in medium bowl, to blend. Whisk in flour. Add milk, butter, vanilla and reserved ¼ cup wine; whisk until smooth. Arrange pears in prepared baking dish. Pour batter over pears.
Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. The original recipe called for topping the clafoutis with a generous sprinkling of sifted powder sugar - preferring less sweetness and the allure of fresh fruit, I skipped this step.