Prep 1 hr
Cook 45 mins
I found this recipe in a Southern Living Magazine several years ago. It's actually a simple recipe. It does take a little time to put together, but it's worth it. Your guests will think you've slaved in the kitchen forever!!! Don't disillusion them. Let them think it!
- double crust pie crust, using your favorite recipe (I've used bought crusts and rolled them out thinner)
- 4 ripe bartlett pears
- 2 eggs
- 1⁄2 cup milk
- 1 (16 ounce) jar caramel ice cream topping
- 1⁄2 cup triple sec or 1⁄2 cup orange liqueur
- 1 (16 ounce) can sweetened condensed milk
- Preheat Oven to 350 degrees.
- Mix egg and milk together.
- Wash Pears.
- Leave Stems on.
- Dry thoroughly.
- Roll pie crust very thin on a floured surface.
- Cut the pie crust into long 1/2" wide strips.
- Wind the pie crust strips around the pear, starting at the top, overlapping each row approximately 1/8".
- Use the egg wash to make the dough stick together.
- When you get to the end of a strip, join another strip to it with the egg wash.
- Continue wrapping the pear until it is completely covered with the pie dough.
- Wrap the remaining pears with the pie crust dough.
- Cut 8 leaf shapes from the remaining dough and attach two (2) to the top of each pear with the egg wash.
- Spray a baking dish with Pam.
- Stand the pears up in the baking dish, making sure they're not touching each other.
- Brush the pears with the egg wash mixture.
- Bake for 45 minutes until golden brown.
- CARAMEL SAUCE.
- Combine caramel sauce, orange liqueur and condensed milk in a saucepan over low to medium heat.
- Stir frequently and cook until the mixture bubbles.
- Remove from heat.
- Ladle sauce into 4 soup or salad bowls.
- Stand pears up in the middle of the sauce.
- You may substitute green apples for a different taste.
- If you have any sauce left over, pour it back in the caramel sauce jar and refrigerate to use over ice cream.