Jelly-Filled Pears in Puff Pastry with Caramel Sauce

1. 1

   FOR SAUCE:

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   Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.

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   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.

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   Remove from heat.

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   Carefully stir in cream (mixture will bubble vigorously).

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   Cool.

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   Stir in Calvados.

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   (Can be made 1 day ahead.

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   Cover and chill).

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    FOR PEARS:

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    Cut off top 1 1/2 inches from stem end of pears and reserve.

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    Core each pear through the top, leaving bottom intact.

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    Spoon 1 teaspoon jelly into hole in each pear.

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    Replace stem end.

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    On work surface, roll out each pastry sheet to 18x15 inch rectangle.

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    Cut out four 8 inch rounds and four 2 inch rounds.

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    Reserve scraps.

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    Place pear in center of each 8 inch pastry round.

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    Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed).

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    Brush pastry with egg glaze.

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    Make hole in center of each two inch pastry round.

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    Fit 1 round over stem of each pear to form top.

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    Press firmly against pastry bottom to seal.

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    Brush pastry top with egg glaze.

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    Cut out 4 small leaves from pastry scraps.

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    Brush with egg glaze and place 1 leaf just below stem of each pear.

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    Refrigerate at least one hour and up to 2 hours.

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    Preheat oven to 400F (200C).

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    Butter baking sheet.

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    Place pears on prepared sheet and bake until pastry is golden brown, about 25 minutes.

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    Rewarm caramel sauce over medium heat, stirring frequently.

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    Spoon sauce onto 4 plates.

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    Place hot pear in center of each plate.

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    Serve with scoops of vanilla ice cream, if desired.

* Per serving · 4 servings · Values may vary.