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Baked Pears

2 15-oz packages refrigerated piecrusts
5-6 firm ripe pears, unpeeled
1 egg yolk
1 TBS water
Caramel Sauce

Unfold the pie crusts, one at a time, place on a lightly floured
surface and roll each into a 10inch square. Cut each square into
1inch strips. Starting at the bottom of the pear, begin wrapping
the pastry strips carefully around the pear. Overlap the strips
by about 1/4 of an inch as you cover the pear. Continue wrapping
by moistening ends of the strips until the pear is completely
covered. Repeat with each of the pears.

Place pears on a baking sheet. Combine eggyolk and water; brush
evenly on pastry. Bake at 350 for 1 hour or until tender.

Spoon 3-4 TBS of Caramel Sauce onto each dessert plate; top with
a pear. Serves 5-6.


Caramel Sauce

2 oz jar caramel ice cream topping
14oz sweetened condensed milk
2 TBS lemon juice
1/4 cup Cointreau or other orange flavored liqueur

Combine caramel and condensed milk in a double boiler, bring water
to boil reduce heat to low and cook until smooth, Stirring
consistantly. Stir in lemon juice and Cointreau.

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