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2 Tablespoons snipped Apricots
2 Tablespoons of soft-style cream cheese
4 Small pears
1 Recipe of single crust pastry (see above)
1 egg white, beaten with a tablespoon of H2O
1 tablespoon of sugar
1 1/4 cups of pear or apricot nectar
1/4 cup dark corn syrup
1/4 cup brandy, pear or apricot nectar
In small bowl combine apricots & cream cheese. Peel and core pears, reserving stems. Spoon apricot mixture into center of pears.
Prepare single crust pastry. On floured surface roll pastry into about a 13 inch square. Trim to 12 inch square. Using knife or fluted pastry wheel cut pastry into 16 strips about 3/4 inch wide each.
Pat pears dry with paper towel. Using pastry strip starting 1/2 inch above base, wrap strip around pear.
Moisten end of strip to seal to end of second strip. Continue wrapping around pear. Add 3rd strip. Finish wrapping pear. Cover top. Using knife cut out leaves out of remaining pastry when all pears have been covered. Score veins on leaves. Moisten and attach leaves to top of pears.
Brush pastry with egg mixture. Sprinkle with sugar. Transfer to ungreased shallow baking dish.
In mixing bowl stir together pear nectar, corn syrup & brandy. Pour around pears in dish and bake at 375 for 40-45 minutes. Garnish pears with strawberry fans if desired. Serve warm or room temp