Set the oven to 400 degrees. Place rack in center of oven.
Melt a 1/2 cube of butter in oven proof skillet. Add in brown sugar until it blends with the butter and is not dry.
Core and slice apples and pears. Add them one-at-a-time in a circular layout into the melted butter and brown sugar. Dust with cinnamon and grated fresh nutmeg. Cook over low flame for about three minutes.
Then sprinkle one tablespoon of Amaretto into the simmering apple/pear combination and follow with a handful of crushed pecans sprinkled over the mix. Cook for about two more minutes.
Meanwhile, in a large bowl, mix one cup of flour, one cup of milk, and four eggs. Beat with wire whisk until smooth. Set aside.
Turn off the heat and let the pan rest for a few minutes. Then slowly pour the pancake batter over the apple/pear mixture starting from the outer edges and working toward the center. Place the mix into the oven and bake for 15 minutes.
When baked, let it rest for two or three minutes then slice and serve.