Pear Clafouti

3 medium pears, peeled, cored, and chopped -OR- 1 (29-ounce) can pears, drained and chopped 3 eggs
1-1/4 cups milk
1/2 cup all-purpose flour
1/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon rum extract
1/8 teaspoon salt
1/8 teaspoon nutmeg
whipped cream
poached pear slices (optional)

If using canned pears, place on paper toweling to drain thoroughly. In small mixer bowl, beat eggs with electric mixer until foamy. Add milk, flour, sugar, vanilla, rum extract, salt, and nutmeg; beat at low speed until smooth. Spread pears in greased 10-inch quiche dish or pie plate. Pour batter over pears. Bake at 350 degrees F. for 50 to 60 minutes or until knife inserted off center comes out clean. Let stand 15 minutes. Garnish with whipped cream and, if desired, poached pear slices.--Margaret T. Anderson, Jamestown, N.Y.

Serves 8.

[recipe on the back of “Macaroon-Almond Baked Pears,” clipped from “Better Homes and Gardens”]