Recipe

Pear Clafouti With Butterscotch Sauce Recipe

	Texaspapajohn / All my dishes 5 months, 2 weeks ago A fruity bread pudding with a brandy butterscotch accent. Prep:20m Cook:60m Servings:10	Texaspapajo
	taste surprise

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Ingredients

2-3 LARGE PEARS

4 LARGE EGGS

1/2 CUP SUGAR

1 1/2 CUPS HEAVY CREAM

2 TSP VANILLA

1 TSP GRATED LEMON PEEL

1/4 TSP SALT

3 ENGLISH MUFFINS, CRUMBLED TO FINE CRUMBS

(I use the original Thomas’ English Muffins)

Brandy Butterscotch Sauce

1/2 CUP BUTTER

1 CUP LIGHT BROWN SUGAR

3 TBSP OF COURVOISIER COGNAC

1/2 CUP HEAVY CREAM

Directions

PEEL AND CORE PEARS AND THEN CUT COURSLEY INTO 3/4" SQUARES, SPREAD CHOPPED PEARS IN THE BOTTOM OF A BUTTERED 10-INCH PIE PAN. IF DESIRED, RESERVE ONE HALF PEAR FOR GARNISH. (an alternative, 32 oz can of pear halves, cut in ¾” squares)

BEAT EGGS AND SUGAR UNTIL THICK AND LEMON COLORED. COMBINE CREAM, VANILLA, LEMON PEEL, AND SALT. ADD TO EGG MIXTURE.

STIR IN CRUMBLED MUFFINS, BLENDING WELL. POUR OVER PEARS.

BAKE AT 350 DEGREES FOR 40 TO 60 MINUTES, OR UNTIL SET.

WHILE CLAFOUTI IS BAKING, PREPARE SAUCE.

BRANDY BUTTERSCOTCH SAUCE

COMBINE 1/2 CUP BUTTER AND 1 CUP BROWN SUGAR IN A SMALL SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL BUTTER IS MELTED. CONTINUE COOKING STIRRING CONSTANTLY UNTIL MIXTURE BEGINS TO GENTLY BOIL STIR IN 3 TBSP OF COURVOISIER COGNAC AND REMOVE FROM HEAT.

ADD 1/2 CUP HEAVY CREAM AND PLACE BACK ON HEAT STIRRING CONSTANTLY;

BRING MIXTURE TO A BOILING POINT.

REMOVE FROM HEAT

COOL SLIGHTLY BEFORE SERVING.

TO SERVE, SPOON WARM SAUCE ONTO PLATE; PLACE A SLICE OF CLAFOUTI ON TOP.

optional; TOP WITH WHIPPED CREAM AND A THIN SLICE OF RESERVED PEAR and a leaf of mint.

. MAKES 10 SERVINGS.

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Comments

goblue434 5 months, 2 weeks ago said:
Beautiful Dish Here Papa, Thnx For Sharing.
Steff

crabhappychick 5 months, 2 weeks ago said:
Just love a good bread pudding and this one puts it on the gourmet list. The recipe sounds like these were the ingredients in the basket on FN's "Chopped!" Yum.

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