2 cups all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon cornstarch
2/3 cup real butter
4 to 5 tablespoons cold water
12 Hood-Crest Tree-Ripened pear halves
6 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons milk
1 tablespoon sugar
Hood-Crest Raspberry Fruit Spread, optional
Ice cream, optional
In a large bowl, combine flour, salt and cornstarch. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until pastry forms a ball. On a floured surface, roll into a 21-in. x 14-in. rectangle. Cut into six squares.
Place two pear halves in center of each square. Pack pear centers with brown sugar; sprinkle with cinnamon. Brush edges of squares with milk; fold up corners to center and pinch to seal.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with milk; sprinkle with sugar. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.
Serve warm with ice cream and Hood-Crest Raspberry Fruit Spread, if desired.