PEAR CLAFOUTI WITH WARM BUTTERSCOTCH SAUCE
- Prep
- 20 Minutes
- Cook
- 45 Minutes
- Serves
- 8
Ingredients
- 1 large can (29 ounces) pear halves, drained and coarsely chopped, reserving one pear half for garnish
- 4 eggs
- 1/3 cup sugar
- 1-1/2 cups milk
- 3 teaspoons vanilla extract, divided
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 3 BAYS® English Muffins
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- Whipped cream for garnish
Instructions
- A rustic French dessert – goes upscale with delicately flavored pears atop a pool of luxurious butterscotch sauce.
- Spread chopped pears in bottom of buttered deep 10-inch quiche dish or pie plate. Beat eggs and sugar until thick and lemon-colored. Combine milk, 2 teaspoons vanilla extract, lemon rind and salt. Add to egg mixture. Grind muffins in food processor to fine crumbs. Stir in muffin crumbs, blending well. Pour over pears. Bake at 350° F for 40-45 minutes, or until set.
- While clafouti is baking, prepare 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 remaining 1 teaspoon vanilla. Cool slightly. To serve, spoon warm sauce on serving dish. Add slice of clafouti. Top with pear slice and whipped cream.
