Originally a French country dessert, this puffy version of clafouti (similar to a filled German pancake) makes a terrific brunch dish.
Generously grease a 10- or 11x-1/2-inch deep quiche or flan pan (without removable bottom). Set aside.
In a food processor bowl or a blender container, combine the milk, eggs, whipping cream, cognac or brandy, if you like, and vanilla. Cover and process or blend until combined.
In a small bowl, stir together flour, the 1/3 cup sugar, the grated lemon peel, and the salt. Add to food processor bowl or blender container. Cover and process or blend until smooth.
Pour about half of the flour mixture into prepared pan. Arrange plums or pears on top. Sprinkle with finely shredded lemon peel. Carefully pour remaining flour mixture over fruit. Sprinkle with the 2 tablespoons sugar.
Bake in a 375 degree F oven for 40 to 45 minutes or until golden brown and knife inserted off center comes out clean.
Cool in pan on a wire rack for 5 to 10 minutes. (The clafouti will fall as it cools.) To serve, spoon the warm clafouti into dessert dishes and top with whipped cream, if you like. Makes 8 servings.