Yield: 6 Servings
Measure | Ingredient |
---|---|
2 packs | (15-oz) refrigerated piecrusts (up to) |
6 \N | Firm ripe pears; unpeeled |
1 \N | Egg yolk |
1 tablespoon | Water |
1 \N | 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 |
CARAMEL SAUCE
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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/FRUIT
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