| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 6 | Servings | |
INGREDIENTS
| 2 | pk | (15-oz) refrigerated piecrusts (up to) |
| 6 | Firm ripe pears; unpeeled | |
| 1 | Egg yolk | |
| 1 | tb | Water |
| 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 |
INSTRUCTIONS
CARAMEL SAUCE 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 Archive, http://www.erols.com/hosey.
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