| 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
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”