In a large skillet, melt 6 tablespoons of unsalted butter over medium-high heat and add 2 medium tart apples (I used Granny Smith) peeled, cored and sliced, along with 2 medium firm ripe pears (I used Bartlett), peeled, cored and sliced. Saute about 2 minutes just until tender, but not too firm. Sprinkle with 1/3 cup packed light brown sugar, 1 1/2 teaspoons of ground cinnamon and 1 1/2 teaspoons lemon juice.
Place a 9x 13 inch pan in a preheated 375 F oven for 2 minutes. Remove and add the sautéed fruit.
In a large bowl combine 6 large eggs, 1 1/2 cups whole milk, 1 1/2 cups unbleached all purpose flour, 1 teaspoon vanilla and 1/4 teaspoon of salt. Beat well, about 1 minute. Pour over the fruit in the pan.
Immediately place in the oven and bake for 20 minutes, or until puffy and brown. Let stand 5 minutes before serving. Serve immediately.
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