2 cups (500 milliliters) Butterscotch topping or sauce
Procedure
Melt butter in frying pan. Add apples and pears, skin side down. Cook until tender, turning fruit over to brown evenly. Remove from pan and keep warm.
Add cloves, cinnamon and butterscotch sauce. Cook until warmed through.
Place one apple and pear quarter on each plate and drizzle over the butterscotch. Serve with vanilla ice cream or clotted cream and shortbread biscuits.
