Title: Pears with Caramel Cream Sauce - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Servings

		Ice and water
1/2		Lemon
4		Pears, ripe and firm
1/3	c	Light brown sugar, firmly
		Packed
2	tb	Unsalted butter
1/3	c	Heavy cream
3	tb	Liqueur Brule Vanilla
		Cordial*, amaretto or
		Kahlua
1/4	c	Almonds, slivered, toasted

*Separate recipe in this series

Preheat oven to 375F. Butter a baking dish; set aside.

Squeeze lemon juice into a bowl of ice and water. Halve, peel and core the pears, dropping in bowl as you work to prevent discoloring.

Drain pears, reserving 1/4 cup of the lemon water. Put pears, cut side down in baking dish. Sprinkle with brown sugar and dot with butter. Pour lemon water around the pears. Cover with tin foil.

Bake until tender but not mushy, about 30 minutes, uncovering only to baste occasionally. Transfer pears to serving dishes and sprinkle with almonds.

Combine cream and liquid from baking dish and simmer until a bit thick. Stir in liqueur and pour a little over each serving.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..

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