Recipe - Baked Pear With Caramel Sauce

4 Pears peeled, and
Sprinkled with lemon
1 Lemon
1 qt Water
10 ounce Sugar
1 Orange
1 small Container vanilla ice cream
1 Recip
Caramel Sauce:
10 ounce Sugar
2 ounce Water
Just enough to melt the
Sugar
1 ounce Cream hot
2 ounce Butter
Caramel sauce made ahead

Cut the very top of the pears off and save for garnish. Next, peel the
pears, core, and sprinkle with lemon juice. Set aside. Bring the water to
a boil and add the sugar, orange juice, and the pears. Make sure the pears
are covered to the top with the water. Cover the pan with a lid and simmer
until cooked. If ripe, they should cook very fast. Remove the pears when
done, stand on a plate, and refrigerate to cool. Fill the pears with
vanilla ice cream. Caramel Sauce: Put the sugar and water in a saucepan
and cook on medhigh until it turns brown, but don't burn. Don't stir the
mixture. When the sugar is colored, remove the pan from the heat. Be
careful not to burn yourself as the sugar will be very "hot". Carefully,
and quickly, stir the "hot" cream and butter into the sugar mixture. Let
the caramel sauce cool. Note: The water gives the sauce the shine, not
the butter. You can thin the sauce with a little cream to use any leftover
the next day. Place caramel sauce on a plate, and place the pear on the
sauce. Garnish with the saved pear top. Posted by MsSailor

Recipe By : Yvan Valentin, Chef, L'Orangerie, 1989

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip