2 cans (1-lb,
14-oz size) pear halves
1 cup sugar
1 teaspoon butter
1 9-inch puff
1 cup whipping cream
2 teaspoons confectioners' sugar
Preheat oven to 450
Drain pears. Caramelize sugar with ¼ cup water until golden
Pour caramel into the bottom of an 8½-inch round baking dish.
Arrange pears, rounded side down on caramelized sugar.
Top with second
layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 min or until
golden brown. Place circle over pears.
Place serving plate over the top of
pastry circle. Invert; remove baking dish.
Whip cream with sugar until
firm. Garnish pears with whipped cream rosettes.