"The Ladyfinger Specialist Since 1901"

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2 packages (3 ounces each) ladyfingers

1/3 cup plus 1 tablespoon quick-cooking oatmeal (not instant)

2 large pears (14 to 16 ounces); quartered, cored, unpared and cubed

2 tablespoons flour

3 eggs

½ cup dark corn syrup

¼ cup maple syrup

½ teaspoon vinegar

Dash of salt

½ teaspoon vanilla

½ cup sugar

1/3 cup butter or margarine, melted

1 cup coarsely chopped pecans

Spray a 9” x 2” springform pan with baking spray.  Stand 9 ladyfinger halves, on their sides, with split surface toward center, around side of pan.  Line bottom of pan with 19 or 20 halves, split side up, breaking some ladyfingers to fill open spaces and completely cover bottom.  Wrap and freeze remaining ladyfingers for another use.

Scatter the 1 tablespoon of oatmeal over center 6” of ladyfinger-lined pan.

Toss pears with flour until coated.  Scatter pears evenly overtop the ladyfingers.

In medium bowl, whisk eggs, syrups, vinegar, salt, vanilla, sugar and melted butter until completely blended.  Stir in 1/3 cup oatmeal and pecans.

Pour mixture evenly overtop the pears; some may spill overtop the exposed ladyfingers around the edge.  Bake at 375 degrees (350 degrees if using black pan), in bottom third of oven, for 35 to 40 minutes until firm and pears are tender.  Cool 5 minutes, then loosen and remove side of pan.  Cool to room temperature.  Cut into wedges and garnish with whipped topping, if desired.