• 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 1/2-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*, 1/4 cup milk, 1 TBSP white sugar, and a pinch of salt until smooth (use all the lemon zest, all the flour, three eggs, and 1/2 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 1/4 tsp nutmeg (1/2 tsp for 4; we sent more); cook, stirring often, until fragrant, 1 minute. • Add 1/4 cup water (1/2 cup for 4), 11/2 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 1/2 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.