Fondant with Pears or Cherries

         Yield: 8 Servings
Categories: French, Desserts

6 Pears -OR 1 lb Fresh cherries 1 c Flour 1 c Sugar 1 ts Baking powder 5 Eggs 3 tb Water (approximately) pn Cinnamon pn Salt 1/4 lb Butter, softened Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut in half.) Arrange the fruit on the bottom of a greased tart pan. To make the pastry, mix all ingredients, except softened butter, with a beater. When well-blended, add butter. Pour batter over the fruit. Bake in a 300'F. oven for 30 minutes. Nutrition analysis per serving: 375 calories; 15.3 grams fat; 161 milligrams cholesterol; 182 milligrams sodium; 36% of calories from fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.