Recipe - Fondant With Pears Or Cherries

6 Pears
OR
1 pound Fresh cherries
1 cup Flour
1 cup Sugar
1 teaspoon Baking powder
5 Eggs
3 tablespoon Water (approximately)
pn Cinnamon
pn Salt
One fourth pound Butter, softened

Chop unpeeled pears into bitesized 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 wellblended, 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip