| 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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