To prepare the pears, make a simple syrup from the sugar, water,
lemon juice and liqueur.
Peel the pears with stems attached. Core them using a melon baller.
Poach the pears in the syrup until a knife will easily pierce the centers.
Cool them in the liquid, remove and keep at room temperature.
Reserve 1/2 C. of the poaching liquid for the sauce.
In a mixing bowl, combine the crushed nougatine with a little cream,
blend until smooth but still firm and fill the poached pears.
Brush the spring roll with a little melted butter, place each pear in
the center of each sheet and fold the ends up around the stems in a purse.
For the sauce, in a heavy bottom sauce pan, combine brown sugar, corn
syrup, poaching liquid and liqueur.
Bring to a boil, reduce heat and simmer uncovered until slightly thick.
To serve, heat pastry wrapped pears in a microwave oven. Transfer to
paper lined sheet pan and bake at 350 degrees for 8-10 minutes to brown the
pastry. Drizzle the warm sauce over the pears, forming a pool of sauce at
the base.
Garnish with seasonal fruit, mint sprigs and sweetened whipped cream.