Ingredients:

  • 1.5 lb Bosc or Anjou pears, peeled, cored, and sliced
  • 2 tbsp unsalted butter, melted
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 pinch ground nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Pour the melted butter into a 9-inch baking dish, swirling to coat the bottom and sides completely.
  2. Arrange the pear slices in the bottom of the dish in a concentric circle or a tight overlapping pattern to anchor the fruit.
  3. In a blender or mixing bowl, combine the eggs, sugar, milk, flour, salt, vanilla, almond extract, and nutmeg. Blend on high for 30 seconds until the mixture is smooth and slightly frothy.
  4. Allow the batter to rest for 15 minutes to let air bubbles settle.
  5. Pour the rested batter slowly over the pears, ensuring the fruit is fully submerged.
  6. Bake for 25–30 minutes until the edges are puffed and mahogany-colored and the center has a slight jiggling wobble but is set to the touch.