Pear Clafouti With Butterscotch Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A fruity bread pudding with a brandy butterscotch accent. 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:
1. 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 3/4” squares)
2. BEAT EGGS AND SUGAR UNTIL THICK AND LEMON COLORED. COMBINE CREAM, VANILLA, LEMON PEEL, AND SALT. ADD TO EGG MIXTURE.
3. STIR IN CRUMBLED MUFFINS, BLENDING WELL. POUR OVER PEARS.
4. BAKE AT 350 DEGREES FOR 40 TO 60 MINUTES, OR UNTIL SET.
5. WHILE CLAFOUTI IS BAKING, PREPARE SAUCE.
6. BRANDY BUTTERSCOTCH SAUCE
7. 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.
8. ADD 1/2 CUP HEAVY CREAM AND PLACE BACK ON HEAT STIRRING CONSTANTLY;
9. BRING MIXTURE TO A BOILING POINT.
10. REMOVE FROM HEAT
11. COOL SLIGHTLY BEFORE SERVING.
12. TO SERVE, SPOON WARM SAUCE ONTO PLATE; PLACE A SLICE OF CLAFOUTI ON TOP.
13. optional; TOP WITH WHIPPED CREAM AND A THIN SLICE OF RESERVED PEAR and a leaf of mint.
14. . MAKES 10 SERVINGS.
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