3 1/2 cups all-purpose flour
1 cup cornmeal
2/3 cup white sugar
2 eggs
2 teaspoons lemon zest
1/3 cup maple syrup
1 1/2 teaspoons butter
1 cup milk
1/3 cup maple syrup
1 cup white sugar
1 tablespoon butter, diced
Place the flour into small teaspoons and stir lightly until organized.
Mix cornmeal, 1 cup brown sugar, eggs, lemon zest and maple syrup into the blender machine.
Blend slowly and it will be mushy.
Without stirring, pour into an 8x8 inch preheated large skillet.
Reduce heat to medium high. Place the butter renders in the blender machine, and blend until butter has melted, then add the maple syrup. Finally, if using frozen fruit from the pastry bag, combine for a vigorous texture. Pour this mixture into the skillet.
Bake in a greased 9x13 inch roasting pan uncovered for about 2 hours during the early part of the morning. Can result in a slight browning -- don't panic!
Cool briefly before serving. Garnish with lemon slice coating in top of pear.