| 1 | For sauce: stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. |
| 2 | 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. |
| 3 | Remove from heat. |
| 4 | Carefully stir in cream (mixture will bubble vigorously). |
| 5 | Cool. |
| 6 | Stir in calvados. |
| 7 | (can be made 1 day ahead. |
| 8 | Cover and chill). |
| 9 | for pears: cut off top 1 ?inches from stem end of pears and reserve. |
| 10 | Core each pear through the top, leaving bottom intact. |
| 11 | Spoon 1 teaspoon jelly into hole in each pear. |
| 12 | Replace stem end. |
| 13 | on work surface, roll out each pastry sheet to 18x15 inch rectangle. |
| 14 | Cut out four 8 inch rounds and four 2 inch rounds. |
| 15 | Reserve scraps. |
| 16 | Place pear in center of each 8 inch pastry round. |
| 17 | Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). |
| 18 | Brush pastry with egg glaze. |
| 19 | Make hole in center of each two inch pastry round. |
| 20 | Fit 1 round over stem of each pear to form top. |
| 21 | Press firmly against pastry bottom to seal. |
| 22 | Brush pastry top with egg glaze. |
| 23 | Cut out 4 small leaves from pastry scraps. |
| 24 | Brush with egg glaze and place 1 leaf just below stem of each pear. |
| 25 | Refrigerate at least one hour and up to 2 hours. |
| 26 | preheat oven to 400°F. |
| 27 | Butter baking sheet. |
| 28 | Place pears on prepared sheet and bake until pastry is golden brown, about 25 minutes. |
| 29 | rewarm caramel sauce over medium heat, stirring frequently. |
| 30 | Spoon sauce onto 4 plates. |
| 31 | Place hot pear in center of each plate. |
| 32 | Serve with scoops of vanilla ice cream, if desired. |
| 33 | bon appetit/may 94 typed for you by didi pahl |
