| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Desserts, Bobbie – no, Pears, Pies & tart |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Drained pears; (29 ounce) |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Milk |
| 3 |
|
English muffins |
|
|
Lemon |
| 1/3 |
c |
Sugar plus 1 Tablespoon sugar |
| 8 |
oz |
Butter |
| 1 |
c |
Half and half cream |
| 3 |
c |
Whipping cream |
| 2 |
c |
Brown sugar |
| 2 |
ts |
Vanilla extract |
| 1 |
|
Envelope whipping cream stabilizer; (optional) |
INSTRUCTIONS
Prepare a 10" baking plate or pie dish with a non stick cooking spray. Cut
pears into bite size pieces. Spread pears out on baking plate. Using a food
processor on a lower speed, chop up and mix together peel and juice of
lemon, eggs, and sugar. Add milk and continue to mix. Add English muffins
broken up in pieces and continue mixing. Pour this mixture over the pears.
Bake in 350 degree oven for 55 minutes. Cool for 5 - 10 minutes on a cake
rack. Unmold onto a serving dish and chill over night. Prepare Butterscotch
sauce by melting 8 ounces butter. Mix in brown sugar and half and half
cream. Continue to cook for 5 minutes. Stir until you dissolve the sugar
and mixture is creamy. Add 2 teaspoon vanilla extract and stir. Whip cream
and use to decorate pie. Serve the butterscotch sauce to the side.
http://www.northpole.com/cooking/rec091.html >From the kitchen of Kimberly
Maynard
Recipe by: http://www.northpole.com/cooking/rec091.html
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 25, 1998
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