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1
Make pastry bases:Preheat oven to 375F.
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2
and lightly butter a heavy baking sheet.
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3
Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar.
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4
Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use.
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5
Prick pastry all over with a fork and put baking sheet in freezer till pastry is chilled well, about15 min.
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6
Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking.
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7
Bake pastry
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8
(between 2 baking sheets) in middle of oven 25 to 35 min, or possibly till golden, and transfer to a rack to cold.
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9
Pastry bases may be made 1 day ahead and kept in an airtight container.
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10
Make pears and sauce:Preheat oven to 375F.
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11
(if pastry bases have been made ahead) and lightly butter a small baking dish just large sufficient to hold 4 pear halves in one layer.
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12
Peel, halve, and core pears.
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13
Arrange pear halves in baking dish, cut sides up.
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14
Divide butter among pear cavities and sprinkle 1/4 c. granulated sugar over pears.
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15
Sprinkle lemon juice over pears and bake in middle of oven 15 min.
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16
Remove baking dish from oven and turn pears so which cut sides are down.
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17
Baste pears with cooking juices and return to oven.
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18
Bake pears till tender, about 15 min more.
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19
Transfer pears to a plate and keep hot.
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20
Transfer cooking juices to a small heavy saucepan.
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21
Add in remaining 1/4 c. granulated sugar and boil, swirling pan, till mix turns a deep golden brown caramel.
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22
Slowly add in cream (caramel will bubble up) and simmer sauce, whisking, till slightly thickened, about 5 min.
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23
Stir poire William into caramel sauce.
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24
Sprinkle each pastry base with confectioners' sugar and top with a pear half.
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25
Serve baked pears with caramel sauce.
