Categories: Desserts, Fruits 
      Yield: 4 servings 
  
-----------------------------------SAUCE----------------------------------- 
  1 1/3 c  Sugar 
      7 tb Water 
      1 c  Whipping cream 
      1 tb Calvados or other apple 
           -brandy 
 
-----------------------------------PEARS----------------------------------- 
      4    Small Bartlett pears (about 
           -5 oz ea), peeled 
      4 ts Red currant jelly 
      1 pk (17 1/4 oz) frozen puff 
           -pastry (2 sheets), thawed 
      1    Egg yolk, beaten to blend 
           -(glaze) 
           Vanilla ice cream (opt) 
  
  FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat 
  until sugar dissolves.  Increase heat; boil without stirring until syrup 
  turns deep-amber color, occasionally swirling pan and brushing down sides 
  of pan with wet pastry brush to dissolve any sugar crystals. Remove from 
  heat.  Carefully stir in cream (mixture will bubble vigorously). Cool. Stir 
  in Calvados.  (Can be made 1 day ahead. Cover and chill). 
   
  FOR PEARS:  Cut off top 1 1/2 inches from stem end of pears and reserve. 
  Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon 
  jelly into hole in each pear.  Replace stem end. 
   
  On work surface, roll out each pastry sheet to  18x15 inch rectangle. Cut 
  out four 8 inch rounds and four 2 inch rounds.  Reserve scraps. Place pear 
  in center of each 8 inch pastry round.  Gather pastry around each pear and 
  pinch pastry to hold in place (stem end will be exposed). Brush pastry with 
  egg glaze.  Make hole in center of each two inch pastry round. Fit 1 round 
  over stem of each pear to form top. Press firmly against pastry bottom to 
  seal. Brush pastry top with egg glaze. Cut out 4 small leaves from pastry 
  scraps.  Brush with egg glaze and place 1 leaf just below stem of each 
  pear. Refrigerate at least one hour and up to 2 hours. 
   
  Preheat oven to 400F.  Butter baking sheet.  Place pears on prepared sheet 
  and bake until pastry is golden brown, about 25 minutes. 
   
  Rewarm caramel sauce over medium heat, stirring frequently.  Spoon sauce 
  onto 4 plates.  Place hot pear in center of each plate.  Serve with scoops 
  of vanilla ice cream, if desired. 
   
  Bon Appetit/May 94 Typed for you by Didi Pahl