Sprinkle pear halves with sugar, dip in flour, then beaten eggs & again in flour. Melt butter in a large saute or presentation pan & in it lightly brown the pears. Pears should be cooked through, but still firm. Place on warmed serving plates. Blend butterscotch with butter remaining in the pan until creamy. Add warmed brandy & ignite. Place 1 scoop of ice cream in each dessert dish. Top with pear half & ladle over 1/3 cup butterscotch sauce. Garnish with a sprinkling of coconut. THE QUORUM EAST COLFAX, DENVER. RUTHERFORD HILL CHARDONAY,1979 From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 429 (62%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 466.4mg||144 %|
|Sodium 491.2mg||17 %|
|Potassium 312.2mg||8 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 51.5g|
|Protein 15.2g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 689
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!