Pears Germaine

• 2 -3 ripe fresh Anjou pears
• 1 sara lee poundcake
• 13 cup raspberry jam
• 1 tablespoon brandy
• sugar (to taste)
• 12 pint whipping cream
• 14 cup crushed peanut brittle

1. Wash, peel and slice pears.
2. Line 8" square baking dish with slices of cake.
3. Spread with layer of raspberry jam.
4. Whip cream stiff and add brandy and sugar to taste.
5. Spread a layer of whipped cream over jam.
6. Top with sliced pears.
7. Cover whole with remaining whipped cream and sprinkle crushed peanut brittle over all.
8. Chill in refrigerator for at least 4 hours.

pears, poundcake, raspberry, brandy, sugar, whipping cream, peanut brittle

Taken from www.food.com/recipe/pears-germaine-166918 (may not work)