This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Butterscotch sauce
Method
1.Melt the butter in an ovenproof frying pan and cook the pears until golden. Add the ginger and mix in the brown sugar. Heat until the sugar is melted.
2.Whisk the egg yolks with caster sugar until thick and foamy. Add the rum and mixed spice. In a bowl, beat the egg whites until stiff, then fold into the egg-yolk mixture. Pour over the fruit, shaking the pan to settle the mixture over the fruit. Cook over medium heat until just set, then place under a hot grill to brown and puff up.
3.Spoon over the sauce and cream to serve.
Butterscotch sauce
4.Heat the butter and sugar in a saucepan until bubbling.
5.Add the cream (careful – it hisses and spits) and vanilla. Cook, stirring, until thickened.
Note
- Serves 4-6. – This is an adaptation from a Pete Evans recipe before he went all Paleo on us!
