INGREDIENTS

INSTRUCTIONS

FOR PASTRY BASES
FOR PEARS AND SAUCE
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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