INGREDIENTS

INSTRUCTIONS

Cut the very top of the pears off and save for garnish.  Next, peel
the pears, core, and sprinkle with lemon juice.  Set aside. Bring the
water to a boil and add the sugar, orange juice, and the pears.  Make
sure the pears are covered to the top with the water.  Cover the pan
with a lid and simmer until cooked.  If ripe, they should cook very
fast.  Remove the pears when done, stand on a plate, and refrigerate
to cool.  Fill the pears with vanilla ice cream. Caramel Sauce:  Put
the sugar and water in a saucepan and cook on med-high until it turns
brown, but don't burn. Don't stir the mixture.  When the sugar is
colored, remove the pan from the heat. Be careful not to burn  yourself
as the sugar will be very "hot". Carefully, and quickly,  stir the
"hot" cream and butter into the sugar mixture. Let the  caramel sauce
cool. ----Note:  The water gives the sauce the shine,  not the butter.
You can thin the sauce with a little cream to use  any leftover the
next day. --Place caramel sauce on a plate, and  place the pear on the
sauce. Garnish with the saved pear top. Posted  by MsSailor  Recipe By
: Yvan Valentin,  Chef, L'Orangerie, 1989  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3380
Calories From Fat: 574
Total Fat: 65.3g
Cholesterol: 160.7mg
Sodium: 230.7mg
Potassium: 1284.8mg
Carbohydrates: 729.3g
Fiber: 26.7g
Sugar: 669.5g
Protein: 6.1g