Baked Pears On Sugared Puff Pastry With Caramel Sauce

The Sabbath itself is not eternal, but was a sign of the Mosaic covenant. Exodus 31:13-17 designates the day as a “sign between Me and you throughout your generations.” As such, it is given to a specific people for a specific time to remind them of a specific covenant – the Mosaic one. When that covenant is replaced with a new one, the sign that pointed to it – the Sabbath – no longer applies. True, the “sign” is said to be “forever,” but…“forever” does not necessarily mean “eternal,” but forever until fulfilled. For example, various other elements of the Mosaic law were spoken of as permanent – including the administration of the tabernacle, animals sacrifices, and the priesthood. All these were fulfilled in Christ.

Scott Klusendorf

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	January 199	1	Servings

INGREDIENTS

1/4	c	Granulated sugar
1		Sheet frozen puff pastry
		about 1/2 pound
		thawed
2		Firm-ripe Bartlett pears
		about 1 pound
2	T	Unsalted butter, cut into
		bits
1/2	c	Granulated sugar
1	T	Fresh lemon juice
1/2	c	Heavy cream
1	T	Poire William, French pear
		brandy or to
		taste
		Confectioners' sugar for
		sprinkling

INSTRUCTIONS

Make pastry bases:  Preheat oven to 375F. and lightly butter a heavy
baking sheet.  Sprinkle a work surface with granulated sugar and roll
out puff pastry  about 1/8 inch thick, turning once to coat both sides
with sugar. Cut  out 4 rectangles, each about 4 1/2 by 3 1/2 inches,
and transfer to  baking sheet, reserving scraps for another use. Prick
pastry all over  with a fork and put baking sheet in freezer until
pastry is chilled  well, about 15 minutes.  Lightly butter bottom of
another heavy baking sheet and put directly  on top of pastry
rectangles to weight them while baking. Bake pastry  (between 2 baking
sheets) in middle of oven 25 to 35 minutes, or  until golden brown, and
transfer to a rack to cool. Pastry bases may  be made 1 day ahead and
kept in an airtight container.  Make pears and sauce:  Preheat oven to
375F. (if pastry bases have been made ahead) and  lightly butter a
small baking dish just large enough to hold 4 pear  halves in one
layer.  Peel, halve, and core pears. Arrange pear halves in baking
dish, cut  sides up. Divide butter among pear cavities and sprinkle 1/4
cup  granulated sugar over pears. Sprinkle lemon juice over pears and
bake  in middle of oven 15 minutes. Remove baking dish from oven and
turn  pears so that cut sides are down. Baste pears with cooking juices
and  return to oven. Bake pears until tender, about 15 minutes more.
Transfer pears to a plate and keep warm.  Transfer cooking juices to a
small heavy saucepan. Add remaining 1/4  cup granulated sugar and boil,
swirling pan, until mixture turns a  deep golden caramel. Slowly add
cream (caramel will bubble up) and  simmer sauce, whisking, until
slightly thickened, about 5 minutes.  Stir poire William into caramel
sauce.  Sprinkle each pastry base with confectioners' sugar and top
with a  pear half. Serve baked pears with caramel sauce.  Serves 4.
Gourmet January 1995  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1484 Calories From Fat: 597 Total Fat: 67.8g Cholesterol: 224.1mg Sodium: 54.5mg Potassium: 573.3mg Carbohydrates: 222.5g Fiber: 14.1g Sugar: 194.2g Protein: 4.5g