You can make this custardy French dessert using only the blender and a toaster oven. A splash of rum or brandy accentuates the flavors of the pears. Ingredients 2 Bartlett USA Pears, peeled and cut in half 2 tablespoons rum or brandy ¼ cup sugar 2 eggs ½ cup cream ½ cup milk ⅓ cup flour Powdered sugar Directions Preheat oven to 400 degrees. Remove the core and the stem from each pear half. Cut each in lengthwise slices ¼- to ½-inch thick and fan the slices out, keeping them attached at the stem end. Arrange the sliced pear halves in a non-stick or greased 9-inch pie plate with the stem ends pointing toward the center of the pan. Pour the rum or brandy over the pears. In a blender, combine the sugar, eggs, cream, milk, and flour and blend until smooth. Continue reading →