Title: Poires Flambees
Categories: Dessert
Yield: 6 Servings

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

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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.