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["Preheat the oven to 350*.", "Peel, quarter, and core the pears.", "Cut them into 1/2"" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.", "Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.", "Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.", "Remove from the heat and set aside.", "To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.", "Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.", "Pour the custard over the pears.", "Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.", "Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.", "Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.", "Cover with plastic wrap and refrigerate for at least 2 hours.", "Will keep for up to 3 days.", "Preheat the broiler.", "Sprinkle the cold custards with the pecans.", "Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.", "Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.", "Serve immediately.", "Serves 4 to 6.", "Enjoy!"]
