Baked pears #3
Last updated 6/12/2012 1:06:17 AM. Recipe ID 31709. Report a problem with this recipe.
Title: Baked pears #3
Yield: 6 Servings
2 pk (15-oz) refrigerated
5 -(up to)
6 Firm ripe pears; unpeeled
1 Egg yolk
1 tb Water
1 Jar (12-oz) caramel ice
1 cn (14-oz) sweetened condensed
2 tb Lemon juice
1/4 c Cointreau or other orange
From: firstname.lastname@example.org (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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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