Baked pears #3

Yield: 6 Servings

Measure Ingredient
2 packs (15-oz) refrigerated piecrusts (up to)
6 Firm ripe pears; unpeeled
1 Egg yolk
1 tablespoon Water
1 Jar (12-oz) caramel ice cream topping
1 can (14-oz) sweetened condensed milk
2 tablespoons Lemon juice
¼ cup Cointreau or other orange flavored liqueur


From: ldanehy@... (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 ¼ 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.



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