Recipe#11207

Title: Baked Pears 02

Newsgroups: rec.food.recipes 
 From: ldanehy@nmsu.edu (Lisa M. Danehy) 
 Subject: Baked Pears 
 Message-ID: <2fb6f3INNf20@dns1.NMSU.Edu> 
 Organization: New Mexico State University, Las Cruces, NM 
 Date: 23 Dec 1993 04:22:59 GMT 

2 (15oz packages refrigerated piecrusts
 5-6 firm ripe pears, unpeeled
 1 egg yolk
 1 TBS water
 Caramel Sauce
 Unfold the pie crusts, one at a time, place on a lightly floured surface
 and roll each into a 10inch square.  Cut each square into 1inch strips. 
 Starting at the bottom of the pear, begin wrapping the pastry strips
 carefully around the pear.  Overlap the strips by about 1/4 of an inch as
 you cover the pear.  Continue wrapping by moistening ends of the strips
 until the pear is completely covered.  Repeat with each of the pears.
 Place pears on a baking sheet.  Combine eggyolk and water; brush evenly on
 pastry.  Bake at 350 for 1 hour or until tender.
 Spoon 3-4 TBS of Caramel Sauce onto each dessert plate; top with a pear. 
 Serves 5-6.
 Caramel Sauce
 1 (12 oz) jar caramel ice cream topping
 1 (14oz) sweetened condensed milk
 2 TBS lemon juice
 1/4 cup Cointreau or other orange flavored liqueur
 Combine caramel and condensed milk in a double boiler, bring water to boil
 reduce heat to low and cook until smooth, Stirring consistantly.  Stir in
 lemon juice and Cointreau.