2 firm Anjou pears, peeled, cored and cut lengthwise into slices 1/4-inch thick
2 tbsp chilled butter, divided
1 egg, lightly beaten
1/4 cup packed brown sugar
1/4 but whipping cream
2 tbsp chopped glazed pecans
Instructions
Preheat oven to 400 degrees Farenheight. Place
pastry sheet on a rimmed baking sheet lined with
parchment paper. Cut pastry to form 9-inch circle.
In a small bowl combine sugar and cinnamon.
Sprinkle 1 tablespoon of the sigar mixture over
pastry. Starting 1 1/2 inches from edge of pastry,
arrange pear slices, slightly overlapping in a
circular pattern.
Fold up edges of pastry over pear slices, pleating
pastry to form a decorative border. Cut 1
tablespoon of the butter into small pieces, and
dot over pears. Brush edges of pastry with egg;
sprinkle remaining sugar mixture over tops of
pears and edges of pastry. Bake 30 minutes or
until golden brown and pears are just fork-tender.
Carefully transfer to a serving platter; let stand
5 minutes.
Meanwhile, for the caramel sauce, place remaining
1 tablespoon butter in a deep microwave-safe bowl.
Microwave on High 30 seconds or until butter is
melted. Stir in brown sugar and cream. Microwave
on High 2 1/2 to 3 minutes, stirring every 30
seconds or until mixture thickens. Remove from
microwave; stir, and set aside to cool.
Drizzle 2 tablespoons caramel sauce over pears,
and sprinkle with pecans. Slice into 6 servings.
Spoon any remaining sauce over each serving, and
serve.