Instructions: 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

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