Ingredients
1 29 oz can pear halves
1 10 oz package frozen strawberries, thawed
1 9 inch baked pastry shell
2 T. cornstarch
1/4 c. current jelly
whipped cream
a few fresh strawberries for garnish
Preparation
Drain pears and strawberries, reserving syrups. Slice pears and arrange on bottom of pastry shell. Spoon strawberries on top. Refrigerate. Measure strawberry syrup. Add enough pear syrup to equal 1 c. In small sauce pan, add syrup and cornstarch. Stir well. Add currant jelly. Cook and stir until mixture thickens and bubbles. Spoon over fruit. Top with whipped cream. Place fresh strawberries on top, either whole or sliced.
