This is an easy-to-make dessert using pear suspended in a batter similar to that used for crepes. Substitute a pound of pitted plums, peaches, berries, sliced apples or any other fresh fruit, if you wish.

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1 tablespoon butter, room temperature
1 tablespoon granulated sugar
4 large eggs
1/3 cup granulated sugar
6 tablespoons all-purpose flour
1 1/2 cups milk or cream (your choice)
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1 tablespoon brandy (optional)
2 to 3 firm but ripe pears
Powdered sugar (confectioner's sugar), for dusting

Preheat the oven to 375 degrees F. Butter an ovenproof round dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep). Sprinkle the bottom of the dish and sides with the 1 tablespoon granulated sugar.

Place eggs, 1/3 cup sugar, flour, milk or cream, vanilla extract, lemon zest, and brandy in a blender: puree till smooth. Set aside and let rest for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the pear slices in a single layer, slightly fanned out, on the bottom of the baking dish. Pour the egg batter over the pears. 

Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Remove from the oven and cool for 5 minutes before serving (cake will sink slightly). Sprinkle with powdered sugar over the top with a sieve.

Best served warm, but may be served at room temperature sprinkled.

Yield: about 6 to 8 servings

Variations: Substitute other seasonal fruit (cherries, apples, berries, plums) for the pears if you like.