Instructions: Leaving stem intact, pare skin from pears and cut out core from blossom end. Beginning 1-inch from stem, cut lengthwise slashes, cutting through to center of pear. Combine water, sugar, 1 tablespoon orange peel and cinnamon stick in large saucepan; bring to boil. Add pears and gently simmer 8 to 10 minutes or until pears are tender.

Drain pears, reserving 1 cup syrup for glaze (optional). Combine sugar, cornstarch and remaining orange peel in saucepan; stir in milk and bring to boil over medium heat. Stir small amount of hot mixture into egg; return egg mixture to milk mixture. Cook and stir until thickened. Cool. Pour about 1/4 cup into bottom of each prepared tart shell. Place one pear on each tart; brush with Orange Glaze.

Cookie Tart Shells Blend together ingredients and press into 4-inch tart pans with removable bottoms. Bake 375 degrees F. 10 minutes or until golden. Cool.

Makes four 4-inch tart shells.

Orange Glaze

Blend cornstarch and syrup and bring to boil over medium heat, cook and stir until thickened.

Makes 1 cup.

Quantity: Serves 4.

Always be sure to use ripe pears.

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