This is J.P.’s recipe for Pears Flambee. When the families lived in Chibougama JP made this often, it was his signature dessert.
2 tbsp butter
2 tbsp sugar
orange juice (about 1/4 cup)
2 cups of cream (heavy whipping cream)
2 pears, peeled and cut in half.
Rum, cognac or Grand Marnier to flambee … yum
Melt butter in fry pan. Add sugar and stir constantly until sugar is dissolved. Add juice and stir until well mixed. Add pears and make sure they are well coated in the juice mixture. Let simmer for a few minutes. Once pears are tender, pour the rum over the pears and set a match to them. Let fire burn out. Take pears out of pan, place on a baking sheet and put in oven to keep warm, about 250 degrees.
Add cream to pan and cook stirring constantly until the sauce thickens. Place pears in dish and spoon sauce over them.
This is a to die for desert and it will make you beg for more. – Helen Garand