In The Kitchen: Pears en Croute - - Tyler, Longview, Jacksonville |ETX News


In The Kitchen: Pears en Croute

Pears en Croute

Caramel Sauce

1 (14-oz.) can sweetened condensed milk
1 (12-oz.) jar caramel ice cream topping
2 Tbs. lemon juice
1/4 c. Cointreau or other orange-flavor liqueur


6 ripe pears with stems
2 (15-oz.) packages refrigerated pie pastries
1 egg yolk
1 Tbs. water

Mints leaves for garnish.

For the sauce, combine the condensed milk and ice cream topping in a small saucepan and mix well. Cook until blended and heated through, stirring frequently. Stir in the lemon juice and liqueur. Remove from heat.

For the pears, cut a small slice from the bottom of each pear so the pears will stand upright. Unfold the pie pastry 1 pastry at a time. Roll each pastry into a 1-inch strips. Starting at the bottom of each pear carefully begin wrapping the pear with 1 pastry strip, overlapping the strip 1/4 inch as you cover the pear. Continue wrapping by moistening the ends of the strips with water and joining to previous strips until the pear is completely covered. Leave a small hole at the top of the pear to place a mint garnish after baking. Arrange the pear on a baking sheet sprayed with nonstick cooking spray or an silpat. Repeat the process with remaining pears and pastry.

Whisk the egg yolk and water in a bowl until blended. Brush the pastry with the egg wash. Bake at 350 degrees for one hour.

To assemble, spoon 2 to 3 Tbs. of the sauce onto each of the dessert plates. Set the pears over the sauce and garnish with fresh mint leaves, after sprinkling with powdered sugar.

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