Begin by preheating your oven to 350°. Peal and slice the pear in half and use a spoon to take the core out. Place the halved pear in a small baking dish cut side up and place one tablespoon of butter in each divot where the core used to be. Sprinkle the pear halves with one Tbsp. per half of brown sugar and a pinch of cinnamon and nutmeg. Set aside wile you prep the pecan crumble.
For the pecan crumble, using your hands mix the flour, ¼ cup brown sugar and a pinch of cinnamon and nutmeg in a small bowl. When well combined add 3 TBS cubed butter and the pecans and mix until well combined and forming a “sticky but crumbly dough”. Place the dough in a small backing dish ( I usually form a backing dish out of aluminum foil and store the prepared crumbling in the same foil).
Place the pears and pecan crumble in the oven and bake for a total of 30-45 minutes. At about 15 minutes turn the pears round side up and baste the pears with their juice. The pears will pierce easily with a fork or knife when done. The crumble will be well browned and will look “loose” when its done (the crumble will firm up as it cools, and it will go from done to burn fairly quickly so start keeping an eye on it at about 30 minutes). When the pears and pudding are done remove from the oven and allow to cool to room temperate before assembling the parfaits.
As the pears and crumble are doing their time in the oven, make your butterscotch pudding. Place 2 cups of cream, the milk and 1 cup of brown sugar in a saucepan over medium heat, stirring to combine and bring to a simmer.
In the mean time whisk the egg yolks and corn starch together in a heat proof mixing bowl until well combined. When the milk and cream begin to simmer temper the liquid into the egg yolks.
Once all the liquid is incorporated into the egg yolk, cornstarch mixture pour the pudding base back into the saucepan and place the pan over medium low heat stirring constantly until the mixture thickens and just begins to “bubble” (this should take about 5 minutes to come up to temp).
Continue stirring about 30 seconds longer with the heat on. Remove the pudding from the heat and continue stirring a minute to dissipate some of the heat. Next add the remaining 3 Tbsp. cubed butter stirring to incorporate into the hot pudding.
Finally add the Scotch whisky and vanilla extract stirring to combine.
Divide the hot pudding by pouring into 4-6 parfait glasses, and place a piece of plastic wrap directly on the surface of the pudding to keep it from forming a skin. Place the filled glasses in the refrigerator for at least 4 hours to cool.
When your ready to serve whip the remaining cream with the sugar until stiff (this can be done ahead of time if you prefer). Slice the pears into thin segments about 1/8” thick (you may have extra pear). To assemble the parfaits top with a “dollop” of whipped cream 3 slices of pear arranged in a fan and about a heaping Tbsp. of the pecan crumble.
