Pears En Croute
|Granulated sugar||2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Egg white||1 , beaten|
|Cold water||1 Cup (16 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Brown sugar||2 Tablespoon|
|Cinnamon muffin mix||4 Ounce (1 Package)|
|Ripe pears||8 Small|
|All purpose flour||1 Cup (16 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs) (1/2 Stick)|
|Cinnamon sticks/Vanilla beans||2 Tablespoon (For Garnishing)|
|Caramel flavor topping||1 Cup (16 tbs) (At Room Temperature/ Warmed)|
Preheat oven to 375°F Grease 13x9x2-inch baking pan.
Combine granulated sugar and cinnamon in small bowl; set aside.
Combine beaten egg white and 1 teaspoon water in small bowl; set aside.
Combine raisins, walnuts, brown sugar, contents of cinnamon swirl packet from Mix and contents of crumb topping packet from Mix in medium bowl; set aside.
Core and peel pears; set aside.
Combine muffin mix and flour in medium bowl.
Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size chunks.
Sprinkle 5 tablespoons cold water, 1 tablespoon at a time, over flour mixture.
Toss lightly with fork until dough forms ball.
Divide in half.
Wrap one half with plastic wrap; reserve.
Roll remaining dough on well-floured surface to form 13-inch square.
Cut square into four 6 1/2 inch squares.
Repeat using reserved dough ball.
To assemble, fill pear centers with 1 1/2 tablespoons raisin mixture.
Cover each pear with square of pastry.
Mold with palm of hand to shape, folding corners under pear bottom.
Place pears 3/4 inch apart in greased pan.
Brush with egg white mixture.
Sprinkle 1/4 teaspoon cinnamon-sugar mixture over each pear.
Bake at 375°F for 33 to 35 minutes or until golden brown and pears are tender.
Cool in pan for 5 minutes.
Remove to serving dish.
Insert cinnamon stick or piece of vanilla bean on top of pear to form stem.
Drizzle caramel topping over pear, as desired