1 *Egg yolk
3 Tablespoons Dairy sour cream
3 Tablespoons Granulated sugar
1 Tablespoon Rum, brandy or sherry
1 can (8 ounces) Pears, drained
2 Tablespoons Brown sugar
In small saucepan, mix egg yolk, sour cream and granulated sugar. Cook, stirring constantly, until sauce is thickened, about 3 minutes. Cool.
(Store in refrigerator if not using immediately.)
Stir rum into sour cream sauce. Place pears in 2 ungreased 6-ounce baking dishes or one 1 3/4 cup casserole. Pour sauce onto pears; sprinkle with brown sugar. Set oven control at broil and /or 550 degrees. Broil with tops 6 to 8 inches from heat until brown sugar melts, 3 to 4 minutes.
Serve hot or chilled.
Yield: 2 servings
*What about the egg white: Add it to your next scrambled eggs or freeze it in a small container. It can be stored in a covered small container in the refrigerator up to 3 days.
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