Recipe - Pear Clafouti With Warm Butterscotch Sauce

1 cn (29 ounces) pear halves;
drained and coarsely
chopped, reserving one pear
half for garnish
4 Eggs
1/3 cup Sugar
1 One half cup Milk
2 teaspoon Vanilla
1 teaspoon Grated lemon rind
One fourth teaspoon Salt
3 Bays english muffins;
crumbled to fine crumbs

BUTTERSCOTCH SAUCE
One half cup Butter
1 cup Brown sugar
One half cup Heavy cream
1 teaspoon Vanilla
Whipped cream; for garnish

Spread chopped pears in bottom of buttered deep 10 quiche dish or pie
plate. Beat eggs and sugar until thick and lemoncolored. Combine milk,
vanilla, lemon rind and salt. Add to egg mixture. Stir in crumbled muffins,
blending well. Pour over pears. Bake at 350 F for 4045 minutes, or until
set. While clafouti is baking, prepare sauce.

Butterscotch Sauce: Combine butter and brown sugar in small saucepan. Cook
over medium heat until butter melts. Gradually add cream, stirring
constantly. Bring mixture to boiling point. Remove from heat. Stir in
vanilla. Cool slightly. To serve, spoon warm sauce on serving dish. Add
slice of clafouti. Top with pear slice and whipped cream.

Recipe by: Bays English Muffins

Posted to MCRecipe Digest by Gr8seeksM8@aol.com on Feb 13, 1998