Baked Pears

Unfold the pie crusts, one at a time, place on a lightly floured surface and roll each into a 10inch square. Cut each square into 1inch strips. Starting at the bottom of the pear, begin wrapping the pastry strips carefully around the pear. Overlap the strips by about 1/4 of an inch as you cover the pear. Continue wrapping by moistening ends of the strips until the pear is completely covered. Repeat with each of the pears. Place pears on a baking sheet. Combine eggyolk and water; brush evenly on pastry. Bake at 350 for 1 hour or until tender. Spoon 3-4 TBS of Caramel Sauce onto each dessert plate; top with a pear. Serves 5-6. Caramel Sauce 2 oz jar caramel ice cream topping 14oz sweetened condensed milk 2 TBS lemon juice 1/4 cup Cointreau or other orange flavored liqueur Combine caramel and condensed milk in a double boiler, bring water to boil reduce heat to low and cook until smooth, Stirring consistantly. Stir in lemon juice and Cointreau.