Pear Clafouti With Warm Butterscotch Sauce

Recipe Ingredients

29 oz	823g	Pear halves - drained and coarsely chopped, (reserving one pear half for garnish)
4		Eggs
1/3 cup	65g / 2.3oz	Sugar
1 1/2 cups	355ml	Milk
2 teaspoons	10ml	Vanilla
1 teaspoon	5ml	Grated lemon rind
1/4 teaspoon	1.3ml	Salt
3		Bays English muffins - crumbled to fine crumbs
		Butterscotch Sauce::
1/2 cup	99g / 3.5oz	Butter
1 cup	160g / 5.6oz	Brown sugar
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Vanilla
		Whipped cream - for garnish

Recipe Instructions

Spread chopped pears in bottom of buttered deep 10" quiche dish or pie plate. Beat eggs and sugar until thick and lemon-colored. 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 40-45 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.

Notes: A rustic French dessert - goes upscale with delicately flavored pears atop a pool of luxurious butterscotch sauce.

Source:
Bobby Flay and Jack McDavid

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