Nutrition per serving may change if servings are adjusted.
1 pear, peeled, cored and cut into ½-inch dice
1 cup fresh or frozen cranberries
⅓ cup plus ¼ cup sugar, divided
2 large eggs
2 tablespoons all-purpose flour
1½ teaspoons vanilla extract
⅓ cup evaporated nonfat milk
1 teaspoon confectioners’ sugar
Place oven rack in upper third of oven. Preheat oven to 375°F. Lightly oil a 9-inch glass pie plate or coat it with cooking spray.
Combine pear, cranberries and ⅓ cup of the sugar in the baking dish. Bake until the fruit is tender and very juicy, about 20 minutes
Meanwhile, whisk eggs, flour, vanilla and the remaining ¼ cup sugar in a medium bowl until smooth. Whisk in evaporated milk.
Drain the juices from the baked fruit into a small bowl, holding back the fruit with a metal spatula. Reserve the juices. Redistribute the fruit over the bottom of the dish and pour in the egg mixture. Bake or until puffed and set, about 12 to 15 minutes. Sprinkle with confectioners' sugar. Serve warm, with the reserved fruit juices spooned over the top.