Pear Chantilly Cream

Pear Chantilly Cream

Ingredients:
1 cup whipping (heavy) cream
1 tablespoon pear liqueur, pear brandy, apple brandy or

Directions:
apple juice
Heat margarine and brown sugar in 10-inch ovenproof skillet over medium
heat, stirring constantly, until melted. Stir in pears. Cook 20 to 25
minutes, stirring frequently, until syrup thickens; remove from heat. If
desired, use two forks and arrange pear slices overlapping in a pinwheel
pattern.
Heat oven to 400º. Roll pastry into 10 1/2-inch square on lightly floured
surface. Cut into 10 1/2-inch circle. Fold pastry into fourths; cut slits
so steam can escape. Place over pears in skillet and unfold; carefully
tuck edge down around pears.
Bake 15 to 20 minutes or until brown. Let stand 5 minutes; invert onto
heatproof serving plate. Serve with Pear Chantilly Cream.
PEAR CHANTILLY CREAM:
Beat ingredients in chilled medium bowl until soft peaks form.
betty crocker best of baking recipes.txt
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
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