Fruit-And-Almond Gratins

• 2 large eggs
• 1/2 cup heavy cream
• 1/3 cup confectioners sugar
• 1/4 cup almond flour or almond meal (see cooks' note, below)
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 2 firm-ripe Bartlett pears (1 pound total)
• 2 teaspoons fresh lemon juice
• 1 cup raspberries (5 ounces)
• 1/2 cup seedless grapes (3 ounces)
• 3/4 cup sliced almonds (3 ounces)
• 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
• 4 (5 1/2- by 1-inch) shallow flameproof gratin dishes or a 12 1/2- by 7 1/2- by 1 1/2-inch shallow flameproof gratin dish

1. Put oven rack in middle position and preheat oven to 350u0b0F. Butter gratin dishes.
2. Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
3. Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.

eggs, heavy cream, confectioners sugar, almond flour, vanilla, salt, bartlett, lemon juice, raspberries, grapes, almonds, unsalted butter, shallow flameproof gratin

Taken from www.epicurious.com/recipes/food/views/fruit-and-almond-gratins-234001 (may not work)