Yield: 6 Servings
|2 packs||(15-oz) refrigerated piecrusts (up to)|
|6||Firm ripe pears; unpeeled|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .