California Pear Pie
|California bartlett pears||6 Large|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Baked pie shell||9 Inch|
Pare, halve and core pears; stuff with apricots.
Spread butter over bottom of 10-inch skillet; sprin- kle with half the sugar.
Place pears in skillet; sprinkle with remaining sugar, salt, lemon juice and cloves.
Add 1 cup water.
Cover; bring to a boil.
Reduce heat; simmer for about 20 minutes or until just tender.
Remove pears from pan with slotted spoon; drain well, reserving liquid.
Add enough water to reserved liquid to make 1 1/4 cups liquid.
Blend brown sugar and cornstarch; add to pear liquid.
Cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Spoon half the sauce into pie shell; arrange pears in shell.
Spoon remaining sauce over pears.
Cool before cutting.