In The Kitchen: Pears en Croute - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

5/20/05

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

Pears

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.

Powered by WorldNow

West Ferguson Street
Tyler, TX 75702

FCC Public File
publicfile@kltv.com
903-597-5588
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KLTV. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.