1 T butter, at room temperature
1/3 c plus 1 T sugar
3 large eggs, at room temperature
6 T flour
1 1/2 c heavy cream
1/4 t rum extract
1 t grated lemon zest
1/4 t salt
2 T brandy
3 firm but ripe Bartlett pears
Preheat oven to 375. Butter a 10 by 3 by 1 1⁄2-inch round baking dish, sprinkle bottom and sides with 1 T of the sugar.
Beat eggs and the 1/3 c sugar in bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 minutes. On low speed, mix in flour, cream, rum extract, lemon zest, salt and brandy. Set aside for 10 minutes.
Peel, quarter, core and slice pears. Arrange slices in a single layer, slightly fanned out, in baking dish. Pour batter over pears and bake until top is golden brown and custard is firm, 35 to 40 minutes. Serve at room temperature or chilled. Serves 8.
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