Baked Pear Crunch With Lemon Sauce
(Chicago Railroad)

Pear Crunch: 
      4    16 oz cans pears, halves or slices
      4 c  Sugar
      1 c  Pear juice                   
      1 tb Cornstarch
      1 ts Cinnamon                     
      9 c  Corn Flakes
    1/4 ts Salt                         
    1/4 lb Butter, melted

Lemon Sauce: 
      2 c  Sugar
    1/4 ts Cinnamon
      5 c  Water
      1 tb Corn starch
      2 tb Cold water
           Rind of 2 lemons diced fine
           Juice of 2 lemons, strained
           Yellow food coloring

PREHEAT OVEN TO 350 DEGREES

Baked Pear Crunch: 

In a small saucepan, combine cornstarch and 1 cup
sugar.  Stir in pear juice and bring to a boil,
stirring constantly until thickened.

Meanwhile, pour canned pears, including syrup, into 3
quart saucepan over medium heat, and stir in salt and
1/2 teaspoon cinnamon.  When thoroughly heated, add
pear juice/sugar glaze and 2 cups sugar and stir until
dissolved and heated through.  Place in 9x13 baking
pan, making the layer about 1 inch thick.  

Meanwhile, crush the cornflakes and season them with
1/2 teaspoon cinnamon.  Add one cup sugar and melted
butter.  Mix thoroughly and sprinkle over pears.  Bake
in 350 degree oven about 20 minutes, or until golden
brown and pears well cooked.  

To serve, place a small portion of lemon sauce in a
dessert dish and place pear crunch on top. 
DO NOT POUR SAUCE OVER TOP!

Lemon Sauce: 

In small bowl, dissolve corn starch in 2 tablespoons
of cold water.  Place sugar in 2 quart saucepan over
medium heat and brown very slightly.  Stir in lemon
rind, lemon juice, cinnamon and water.  Increase heat
and let boil for ten minutes.  Remove from heat.  Add
cornstarch and yellow food coloring, one drop at a
time, until of desired color.

Makes 12 servings

Source:  Dining By Rail