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Recipe Name: Poires Flambees Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Fresh pears, peeled halved
and cored
1 Tablespoon(s) Sugar
1/2 Cup(s) Flour
2 Eggs, beaten
1/4 Pound(s) Butter
3/4 Cup(s) Butterscotch topping
3 Ounce(s) Napoleon Brandy, heated
1 Pint(s) ice cream
2 Tablespoon(s) Shredded coconut
Directions:
Sprinkle pear halves with sugar, dip in flour, then beaten eggs &
againin flour. Melt butter in a large saute or presentation pan & in
itlightly brown the pears. Pears should be cooked through, but still
firm.Place on warmed serving plates. Blend butterscotch with butter
remainingin the pan until creamy. Add warmed brandy & ignite. Place 1
scoop ofice cream in each dessert dish. Top with pear half & ladle over
1/3 cupbutterscotch sauce. Garnish with a sprinkling of coconut.THE
QUORUMEAST COLFAX, DENVER.RUTHERFORD HILL CHARDONAY,1979From the <Micro
Cookbook Collection of French Recipes>. Downloaded fromGlen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 376
Calories From Fat: 195
Total Fat: 22.1g
Cholesterol: 120.5mg
Sodium: 64.3mg
Potassium: 286.8mg
Carbohydrates: 41.8g
Fiber: 5g
Sugar: 25g
Protein: 5.3g


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