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1
In a large deep skillet, toss the pears with the lemon juice.
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2
Arrange them in a single layer, add the maple syrup and bring to a boil.
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3
Cover and cook over moderate heat until the pears are almost tender, about 10 minutes.
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4
Turn the pears and cook, uncovered, until tender but not mushy, about 10 minutes longer, depending on the ripeness of the pears.
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5
Using a slotted spoon, transfer the pears to a work surface and cut each piece in half lengthwise.
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6
Boil the maple glaze until reduced to 3/4 cup, 2 to 3 minutes; let cool.
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7
Preheat the oven to 400 and butter a 9-by-13-inch baking pan.
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8
On a sheet of wax paper, sift the flour with the baking powder and salt.
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9
In a medium bowl, using an electric mixer, beat the 6 tablespoons of butter until creamy.
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10
Add 1/4 cup plus 2 tablespoons of the sugar and beat at medium speed until light and fluffy, 3 minutes.
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11
Beat in the almond extract and lemon zest.
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12
Beat in the egg until blended.
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13
Add the flour mixture in 3 batches, alternating with the milk.
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14
Drop tablespoonfuls of the batter evenly over the bottom of the baking pan.
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15
Using an offset spatula, spread the batter in a thin, even layer.
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16
Arrange the pears on the batter in 3 lengthwise rows, as close together as possible.
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17
Scatter the cherries over the pears.
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18
Brush the fruit with the 4 tablespoons of melted butter.
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19
In a small bowl, combine the nutmeg with the remaining 1/4 cup of sugar.
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20
Sprinkle the sugar over the fruit and bake for 45 minutes, until the edges are browned and the pears are golden.
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21
Transfer the pan to a rack to cool.
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22
Cut the kuchen into squares, drizzle with the maple glaze and serve.
