Instructions: Crust: In a large bowl, sift together the flour, cloves and cinnamon. Stir in the hazelnuts and sugar.

Add the vanilla, lemon oil or peel, the butter and the egg yolk. Blend until the dough is smooth. Form the dough into a flattened ball and refrigerate it for at least 2 hours.

Remove the dough from the refrigerator, and allow it to soften for half an hour. Press the dough into the bottom of a 10-inch springform pan. Bake it in a preheated 450F oven for 18 minutes, or until bubbly and brown around the edges.

Remove the crust from the oven and allow it to cool before filling.

Filling: In a small bowl, whisk together the eggs and yolk. Add the cream, milk, rum and sugar, stirring just to combine; you dont want the mixture to become frothy.

Peel, halve, and core the pears. Slice each in half longitudinally, so that they retain their pear shape. Place the pear halves atop the cooled crust, stem-ends pointing towards the center.

Pour the custard over the pears. Bake the cake in a preheated 325F oven for 40 minutes, or until set. Let the cake cool for 15 minutes before serving.

Yield: 16 servings

NOTES : Pears are a rather underutilized fruit in baking. Who ever thinks to make pear pie? Or pear muffins? Yet theyre as versatile as apples to bake with, and in fact can be used in any recipe calling for apples. They have a strong, distinctive, yet subtle flavor, which teams particularly well with both ginger and vanilla, as well as a variety of spirits - rum, pear liqueur (naturally) and brandy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.