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Melt butter in a 9-inch black iron frying pan over medium heat and immediately add sugar, stirring constantly with a wooden spoon. Cook until it is golden caramel in color but be sure to remove the pan from the heat before the caramel is too dark, as it will continue cooking from the pan heat. Cut the pears in half lengthwise, core and peel them, and gently toss the pears with the liqueur of your choice if used. Arrange the pears in the caramel rounded side down and pointed end towards the center. Cut four or five 1-inch slits in the center of the pastry to allow steam to escape, and lay it over the top of the pears. If youre using frozen pastry let it defrost first
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