3 fresh pears, peeled, halved and cored
1 tablespoon sugar
2 sheets rough puff pastry
1 large egg, beaten
8 oz. butter
¾ cup butterscotch topping
3 oz. brandy, heated
4 cups ice cream
2 tablespoons shredded coconut
Method: Preheat oven to 350oF. Sprinkle pear halves with sugar. Cut pastry sheets into four pieces. Wrap pears in pastry then coat with beaten egg.
Bake for 30 minutes or until pastry is golden brown. 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 and ignite.
Place 1 scoop of ice cream in each dessert dish. Top with pear half and ladle over butterscotch sauce. Garnish with a sprinkling of coconut.