Poires flambees
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Fresh pears; peeled, halved and cored | |
| 1 | tablespoon | Sugar |
| ½ | cup | Flour |
| 2 | larges | Eggs; beaten |
| ¼ | pounds | Butter |
| ¾ | cup | Butterscotch topping |
| 3 | ounces | Napoleon Brandy; heated |
| 1 | pint | Ice cream |
| 2 | tablespoons | Shredded coconut |
Directions
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 ⅓ 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, .
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