Title: Baked pears #3
 Categories: Pie
      Yield: 6 Servings
 
      2 pk (15-oz) refrigerated
           -piecrusts
      5    -(up to)
      6    Firm ripe pears; unpeeled
      1    Egg yolk
      1 tb Water

MMMMM-----------------------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