Baked Pears #3

Title:
Baked Pears #3

Yield:
6 Servings

Categories:
Pie




Ingredients:





     2 pk (15-oz) refrigerated


          -piecrusts


     5    -(up to)


     6    Firm ripe pears; unpeeled


     1    Egg yolk


     1 tb Water





-------------------------------CARAMEL
SAUCE-------------------------------


     1    Jar (12-oz) caramel ice


          -cream topping


     1 cn (14-oz) sweetened condensed


          -milk


     2 tb Lemon juice


   1/4 c  Cointreau or other orange


          -flavored liqueur





 From: ldanehy@nmsu.edu (Lisa M. Danehy)


 


 Date: 23 Dec 1993 04:22:59 GMT


 This is a recipe that I found in Southern Living, and I think it was


 reeaallyy good!


 


 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: 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.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /FRUIT


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.