Ingredients
- 2/3 cup granulated sugar
- 1/4 cup pear nectar
- 2 medium Anjou or Bosc pears, thinly sliced lengthwise
- 1 cup half-and-half
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup flour
- 1/2 teaspoon salt
- Confectioners' sugar
Description
Rachael Ray Magazine
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