Instructions: In a large, heavy skillet over medium-high heat melt butter. Dredge the medallions in flour, sprinkle with salt and pepper to taste. Saute the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place.

Add the onion to the skillet and caramelize slightly. Flambe with the brandy.

Add the apples, pears and heavy cream. Bring to a boil. Stir in the cream cheese and the sauce will automatically thicken.

Arrange the medallions on a plate and top with the sauce. Garnish with diced apples and pears.

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