Pears en Croute
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.