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1
FOR SAUCE:
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2
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
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3
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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4
Remove from heat.
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5
Carefully stir in cream (mixture will bubble vigorously).
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6
Cool.
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7
Stir in Calvados.
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8
(Can be made 1 day ahead.
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9
Cover and chill).
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10
FOR PEARS:
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11
Cut off top 1 1/2 inches from stem end of pears and reserve.
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12
Core each pear through the top, leaving bottom intact.
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13
Spoon 1 teaspoon jelly into hole in each pear.
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14
Replace stem end.
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15
On work surface, roll out each pastry sheet to 18x15 inch rectangle.
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16
Cut out four 8 inch rounds and four 2 inch rounds.
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17
Reserve scraps.
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18
Place pear in center of each 8 inch pastry round.
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19
Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed).
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20
Brush pastry with egg glaze.
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21
Make hole in center of each two inch pastry round.
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22
Fit 1 round over stem of each pear to form top.
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23
Press firmly against pastry bottom to seal.
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24
Brush pastry top with egg glaze.
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25
Cut out 4 small leaves from pastry scraps.
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26
Brush with egg glaze and place 1 leaf just below stem of each pear.
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27
Refrigerate at least one hour and up to 2 hours.
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28
Preheat oven to 400F (200C).
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29
Butter baking sheet.
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30
Place pears on prepared sheet and bake until pastry is golden brown, about 25 minutes.
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31
Rewarm caramel sauce over medium heat, stirring frequently.
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32
Spoon sauce onto 4 plates.
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33
Place hot pear in center of each plate.
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34
Serve with scoops of vanilla ice cream, if desired.
