Ingredients
 

6 to 8 Cups thinly sliced Asian pears

1 Cup Oats

1 Cup Brown Sugar

1/2 Cup Flour

 1/2 Cup Butter

1/2 Teaspoon each Cinnamon, Nutmeg & Allspice

Directions

Mix all dry ingredients with melted butter and set aside.

Arrange pears in even layers, spread the mixture over the pears

Bake at 350 for 45 minutes.  Serve with ice cream and ENJOY!!

An outstanding cake published some years ago in Sunset magazine.

Grease and flour a bundt cake pan. Preheat oven to 350.

Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.

In a large bowl, beat 1/2 cup soft butter with 1-2/3 cups sugar.

Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg

Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.

Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack to cool.

Fruit Mixture:

6 Cups sliced peaches

1 Tbsp. lemon juice

1 Cup sugar

2 Tbsp. Flour

1/2 Cup melted butter

Batter:

1 Cup flour

1 Cup sugar

1 1/3 tsp. baking powder

2/3 Cup milk

1 egg

1 tsp. vanilla

Preheat oven to 350. Put 1/2 Cup of melted butter into 9x13 dish.
Bring fruit mixture to a soft boil. Stir gently until juice thickens.  Pour
into pan over melted butter. Mix batter ingredients with a whisk.  Pour over fruit mixture. Bake at 350 for 45-60 minutes, until batter is set and golden brown.