Instructions: Leaving stems intact, pare skin from pears and core from bottom.

Combine water, sugar and lemon juice in large saucepan. Bring to boil; then boil 5 minutes. Add pears; cover and simmer 12 to 15 minutes or until tender, basting occasionally with syrup. Cool pears in syrup. Combine remaining ingredients. Boil about 3 minutes or until mixture reaches 220 degrees F. Cool at room temperature.

Arrange poached pears in individual stemmed dishes. Top with sauce.

Tip: For a lighter dessert, pears may be served in poaching syrup instead of butterscotch sauce.

Always be sure to use ripe pears.

Fat;

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