Fruit-and-Almond Gratins
['2 large eggs', '1/2 cup heavy cream', '1/3 cup confectioners sugar', '"1/4 cup almond flour or almond meal (see cooks note, below)", 1/2 teaspoon vanilla', '1/8 teaspoon salt', '2 firm-ripe Bartlett pears (1 pound total)', '2 teaspoons fresh lemon juice', '1 cup raspberries (5 ounces)', '1/2 cup seedless grapes (3 ounces)', '3/4 cup sliced almonds (3 ounces)', '1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes', '4 (5 1/2- by 1-inch) shallow flameproof gratin dishes or a 12 1/2- by 7 1/2- by 1 1/2-inch shallow flameproof gratin dish']
Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.
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