| 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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