Preparation:
1. Drain pear halves, reserving 1/2 cup pear syrup.
2. Melt butter in chafing dish or skillet; stir in brown sugar and reserved pear syrup.
3. Add pear halves and orange slices; cook until heated, about 5 minutes.
4. Add Cointreau or orange juice; pour in warmed brandy and flame.
5. Spoon into serving dishes or over ice cream. |
