2 tablespoons sliced almonds
3 tablespoons unsalted butter
2 large eggs, at room temperature
½ cup whole milk, at room temperature
½ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon, divided
⅛ teaspoon kosher salt
⅛ teaspoon ground nutmeg
2 Veggie Box pears,peeled, cored and sliced ¼ inch
thick
2 tablespoons light brown sugar
Confectioners' sugar, for dusting
Lemon wedges, for serving

2 tablespoons sliced almonds 3 tablespoons unsalted butter 2 large eggs, at room temperature 2 tablespoons granulated sugar 1 teaspoon vanilla extract 2 Veggie Box pears,peeled, cored and sliced ¼ inch 2 tablespoons light brown sugar

Position the rack in center of the oven and preheat
it to 350°. Place the almonds on a foiled-lined
baking sheet and bake until golden brown, 8 to 10
minutes. Set aside. Increase the oven to 450°.
Place 2 tablespoons butter in a 10-inch cast-iron
skillet and place in the oven until the butter is
melted and the skillet is very hot, 2 to 3 minutes. In
a blender, mix together the eggs, milk, flour, sugar,
vanilla, ½ of the cinnamon, salt and nutmeg until
smooth. Carefully pour the batter into the
preheated skillet and place it in the oven. Bake until
the edges of the pancake are golden brown and
have puffed up, 12 to 15 minutes. Meanwhile, in a
medium skillet over medium heat, melt the
remaining butter. When the butter begins to foam,
add the pears, brown sugar and remaining
cinnamon, and cook until the pears are caramelized
and just tender, 4 to 6 minutes. Gently nestle the
caramelized pears into the Dutch baby. Top with
toasted almonds and confectioners' sugar, and
serve with lemon wedges.