Pears “En Crouteo”

Yield: 6 servings

Ingredients

• 6 firm bartlett or bosc pears, washed and cored
• 6 whole pitted dates
• 6 dried apricots
• 18 whole almonds
• 2 ounces Grand Marnier
• 1 pound short crust pastry
• 1 tablespoon whipping cream
• 6 small pieces of cinnamon stick

Preparation time is 60 minutes
Ease of preparation is moderate

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Cut dates and apricots into “matchstick” shaped slices. In hot skillet toast almonds for 1 minute (watch VERY carefully). In a small glass bowl, mix slivered fruit and the almonds with Grand Marnier and set aside for 30 minutes.
3. Fill core cavity in pears with fruit/nut mixture. Divide pastry into six equal pieces and roll out with rolling pin into discs large enough to encase each pear. Forming with hands, cover each stuffed pear with pastry, trimming excess from tops. Cut out pastry leaves from trimmings, and place on each top. Brush pastry covered pears with whipping cream with a pastry brush.
4. Place pears on a parchment covered baking sheet. Bake pears in a 375 degree oven, about 20 minutes (until pears are soft – test with a sharp knife or skewer). Place a cinnamon stick atop each pear to mimic the “stem”.
5. In a heavy skillet, mix together ½ liter whipping cream and one cup granulated sugar. Bring to boil, and stir occasionally until thickened, about 5 minutes. Remove from heat and add the scraped seeds from ½ a fresh vanilla bean.
6. Divide sauce in a pool on each of six plates. Place pear in center of each pool and garnish with a sprig of fresh mint and/or a flower. Sprinkle sauce with a tiny amount of cinnamon or allspice.