PEARS EN CROUTE

PEARS EN CROUTE image

Number Of Ingredients 11

2 - 15oz pkgs. refrigerated pie crusts
6 firm, ripe pears, unpeeled
1 egg yolk
1 T water
Caramel Sauce
Fresh mint leaves
Caramel Sauce:
12 oz caramel ice cream topping
1 can condensed milk
2 T lemon juice
1/4 c Cointreau

Steps:

Unfold piecrusts; place on lightly floured surface and roll into 10" square. Cut each square into 1" strips. Wrap pears starting at bottom, overlapping strip 1/4" as you cover pear (moistening ends of strips with water and joining to previous strip) Place pears on baking sheet. Combine egg yolk and water and brush on pastry. Bake at 350 for 1hr or til tender Serve with caramel sauce; Garnish with mint leaf Caramel Sauce: Combine 1 -12oz jar caramel ice cream topping with 1 -14oz condensed milk in top of double boiler, bring to a boil. Reduce to low, cook til smooth. Stir in lemon juice and 1/4c Cointreau Yields 2 1/2 cups