Makes 9 servings
3 English muffins, crumbled
1 can (29 oz) pear halves, drained and diced
4 large eggs
1/3 cup sugar
1 1/2 cups whole milk
2 tsp vanilla
1 tsp grated lemon peel (about 1 whole lemon)
1/4 tsp table salt
1/4 pound butter (8 Tbsp), room temperature)
1 cup packed brown sugar
1 tsp vanilla
1/2 cup heavy whipping cream
1. Preheat oven to 350 F
2. Crumble the English muffins, and grate the lemon. Set aside.
3. Dice the pear halves, and pour in to line the bottom of a greased 9″ X 9″ cake pan or square casserole
4. In a large mixing bowl, beat the eggs and sugar until well combined.
5. Add milk, vanilla, grated lemon and salt, stirring to combine.
6. Stir in the English muffins until well dampened, and then pour over the pears. Spread evenly to cover.
7. Bake, uncovered, 35 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
9. Slice into 9 pieces
1. Melt the butter in a small saucepan over low-medium heat
2. Stir in the brown sugar and stir to combine
3. Increase heat to medium, and drizzle in the whipping cream, stirring constantly until it is well combined
4. Bring the mixture to a boil over medium heat, stirring constantly.
5. When a boil is reached, remove from the heat and stir in the vanilla. Set aside.
This delightful recipe is simple, but elegant, and imparts the subtle and delicate flavor of luscious pears which is enhanced by the butterscotch sauce. For even more elegance, top with a dollop of whipped cream garnished with a light sprinkle of cinnamon. In this photo I topped each piece with a maraschino cherry before adding the sauce.