1 (29 oz.) can Bartlett pear halves or slices
1/3 c. honey
1/3 c. orange juice
3 tsp. cornstarch
1 tsp. grated orange peel
5 eggs, beaten
3/4 c. milk
1 tbsp. sugar
1/2 tsp. salt
Dash of ground nutmeg
12 slices bread
butter

Drain pears, reserve 1 cup syrup. If using pear halves, slice each half lengthwise into 5 slices. Combine syrup, honey, orange juice, cornstarch and orange peel. Cook and stir until thickened and clear. Add pear slices, heat thoroughly. Keep warm over low heat.

Combine eggs, milk, sugar, salt and nutmeg; mix well. Dip bread into egg mixture, coating both sides. Do not soak. Cook on buttered griddle or skillet; pan-fry in butter until golden brown on both sides. Serve pear sauce over French toast. Makes 6 servings.

TIP: Sauce is also delicious served on waffles and pancakes.