| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
| 2 |
ts |
Butter |
| 6 |
|
Firm ripe winter pears such as Bosc; unpeeled, cut in |
|
|
Half lengthwise; cored, then thinly sliced |
| 2 |
tb |
Date sugar or brown sugar |
| 3/4 |
c |
Brandy |
INSTRUCTIONS
Heat butter in skillet over medium-high heat. Add pear slices; cook until
lightly browned on one side, 3 to 5 minutes. Turn slices; sprinkle with
sugar. Add brandy. Ignite and swirl pan until flames subside. Serve
immediately. Yield: 8 servings.
Comments: This is good spooned over slices of angel food cake.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Mary Carroll
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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