Pears in Mascarpone Custard

This recipe appears in the book "Under the Tuscan Sun," but I first read about it on a dear fellow blogger's post, Linda, from More Fun Less Laundry (isn't that a great name for a blog?).  Her Tuscan Menu and Tablescape is a lush, mouth-watering assault on the senses, and one of my favorite posts ever.  It inspired me to go out and get the book. 

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!