• Adjust rack to middle position and preheat oven to 425 degrees. Allow ingredients to come to room temperature. Wash and dry produce. • Zest and quarter lemon. Peel, halve, and core pear; dice into ½-inch pieces.

• Place 2 TBSP butter in a medium ovenproof pan. Once oven is preheated, place pan on middle rack; heat until butter melts and starts to bubble. TIP: Watch carefully to avoid burning. • Meanwhile, in a large bowl, whisk together ricotta, half the lemon zest, 1⁄3 cup flour, two eggs*, ¼ cup milk, 1 TBSP white sugar, and a pinch of salt until smooth (use all the lemon zest, all the flour, three eggs, and ½ cup milk for 4 servings). (Save any remaining egg and milk for another use.)

• Once butter has melted, remove pan from oven and carefully swirl to evenly coat bottom; pour in batter. • Bake on middle rack until puffed and golden, 20-25 minutes.

• Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add pear, half the cinnamon (all for 4 servings), and ¼ tsp nutmeg (½ tsp for 4; we sent more); cook, stirring often, until fragrant, 1 minute. • Add ¼ cup water (½ cup for 4), 1½ TBSP brown sugar (all for 4), a squeeze of lemon juice, and a pinch of salt; stir to combine, then cover. Cook until pear is tender, 8-10 minutes. TIP: Watch carefully to avoid burning. • Uncover and cook until liquid is thickened and syrupy, 1-3 minutes more. • Remove from heat; stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. (TIP: If liquid seems too thick, stir in a splash more water.) Keep covered until ready to serve.

• In a small bowl, whisk together crème fraîche and 1 TBSP maple syrup (save the rest for serving). (Be sure to use a clean whisk.)

• Top Dutch baby with pear, maple crème fraîche, and pecans. Drizzle with remaining maple syrup. Serve directly from pan (or cut into wedges and divide between plates). ***Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.***