| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | English, Muffins | 1 | Servings |
INGREDIENTS
| 1 | cn | (29 ounces) pear halves; drained and coarsely chopped, reserving one pear half for garnish |
| 4 | Eggs | |
| 1/3 | c | Sugar |
| 1 1/2 | c | Milk |
| 2 | ts | Vanilla |
| 1 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 3 | Bays english muffins; crumbled to fine crumbs | |
| 1/2 | c | Butter |
| 1 | c | Brown sugar |
| 1/2 | c | Heavy cream |
| 1 | ts | Vanilla |
| Whipped cream; for garnish |
INSTRUCTIONS
BUTTERSCOTCH SAUCE Spread chopped pears in bottom of buttered deep 10 quiche dish or pie plate. Beat eggs and sugar until thick and lemon-colored. Combine milk, vanilla, lemon rind and salt. Add to egg mixture. Stir in crumbled muffins, blending well. Pour over pears. Bake at 350 F for 40-45 minutes, or until set. While clafouti is baking, prepare sauce. Butterscotch Sauce: Combine butter and brown sugar in small saucepan. Cook over medium heat until butter melts. Gradually add cream, stirring constantly. Bring mixture to boiling point. Remove from heat. Stir in vanilla. Cool slightly. To serve, spoon warm sauce on serving dish. Add slice of clafouti. Top with pear slice and whipped cream. Recipe by: Bays English Muffins Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 13, 1998
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