The custard was love at first bite. I've made it several times and served it in various ways. Here, baked in Emile Henry mini ruffled pie dishes . . .
They were also a hit on Christmas Eve served with a dollop of whipping cream . . .
Thank you, Linda, for the inspiration! Here's the recipe:
Peel and slice 6 medium pears (or peaches or apples) and arrange in a buttered baking dish. Sprinkle with 1 teaspoon of sugar. Cream 4 tablespoons of butter and ½ cup of sugar until light. Beat in 1 egg, then 2/3 cup of mascarpone. Stir in 2 tablespoons of flour last and mix well. Spoon over the fruit. Bake at 350° until just set, about 20 minutes. Serves 6 generously.So easy! So delicious!