Ingredients

• Butter for the baking dish
• 3 large eggs
• 2 large egg yolks
• 2/3 cup granulated sugar
• 1 tablespoon dark rum
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 red apple, such as Fuji, Gala or Rome Beauty
• 1 ripe Anjou or Bartlett pear

Instructions

1. Preheat oven to 325 degrees F. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep or a 9-inch springform pan.
2. Put the whole eggs plus the egg yolks and the sugar in the bowl of a mixer. Beat at high speed until you see pale yellow ribbons form.
3. Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
4. In the clean mixer bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
5. Peel and core the apple and pear and slice them crosswise into thin half-moons. Arrange over the batter in the baking dish, alternating the apple and pear slices. Do not be concerned if they sink into the mixture; they eventually will end up embedded in it. Place in the pre-heated oven and bake until the top has turned golden brown, 45 to 50 minutes. Serve warm or chilled.