Name: Poires Flambees
Ingredients: 3 Fresh pears; peeled, halved and cored; 1 tb Sugar; 1/2 c Flour; 2 lg Eggs; beaten; 1/4 lb Butter; 3/4 c Butterscotch topping; 3 oz Napoleon Brandy; heated; 1 pt Ice cream; 2 tb Shredded coconut

Remorse precedes true repentance. Changed behavior follows true repentance. But this necessary prelude and postlude of true repentance are not themselves the essence of repentance. True repentance is a denial that anything in us ever would or ever could satisfy God’s holiness or compel His pardon. We humbly concede that we can offer nothing for what He alone can give. Then we rest in His promise to forgive those who humbly seek Him… Repentance, therefore, is fundamentally a humble expression of a desire for a renewed relationship with God – a relationship that we confess can be secured only by His grace.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Dessert	6	Servings

INGREDIENTS

3		Fresh pears; peeled, halved and cored
1	tb	Sugar
1/2	c	Flour
2	lg	Eggs; beaten
1/4	lb	Butter
3/4	c	Butterscotch topping
3	oz	Napoleon Brandy; heated
1	pt	Ice cream
2	tb	Shredded coconut

INSTRUCTIONS

Sprinkle pear halves with sugar, dip in flour, then beaten eggs & again in
flour. Melt butter in a large saute or presentation pan & in it lightly
brown the pears. Pears should be cooked through, but still firm. Place on
warmed serving plates. Blend butterscotch with butter remaining in the pan
until creamy. Add warmed brandy & ignite. Place 1 scoop of ice cream in
each dessert dish. Top with pear half & ladle over 1/3 cup butterscotch
sauce. Garnish with a sprinkling of coconut.
THE QUORUM
EAST COLFAX, DENVER.
RUTHERFORD HILL CHARDONAY,1979
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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