Title: Baked pear pudding
 Categories: None
      Yield: 1 Servings
 
     10    Pears; peeled, quartered,
           -and tossed with 2 T lemon
           -juice to prevent oxidation
  1 1/3 c  Milk
    2/3 c  Heavy cream
      1 c  Sugar
    2/3 c  Flour
      4 lg Eggs
  1 1/2 ts Vanilla
      2 tb Butter
      2 tb Confectioners sugar
           Maple syrup as an
           -accompaniment
 
  In a buttered 2-1/2 quart casserole, arrange the pears decoratively.
  Blend milk, cream, 2/3 C of the sugar, flour, eggs, and vanilla until
  batter is just combined. Pour over the pears; sprinkle with the
  remaining 1/3 C sugar, and dot with the butter.
  
  Bake in upper over, 425 degrees, for 50 minutes or until the top is
  golden and the pudding is set. Sift confectioners' sugar over it.
  Serve warm or at room temperature (but store in ‘fridge!).
  
  Note: I got this from a magazine years ago; sorry, but I don't know
  which one. The oven temperature seems too hot to me; I'd rather bake
  it longer at
      375    degrees in a water bath.