FOR SAUCE:Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat;boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down with a wet pastry brush to dissolve any sugar crystals.Remove from heat.Carefully stir in cream(mixture will bubble vigorously.) Cool.Stir in Calvados.

(Can be made 1 day ahead. Cover and chill.)

FOR PEARS: Cut off top 1 1/2" from stem end of pears and reserve. Core each pear through top, leaving bottom intact. Spoon 1 tsp. jelly into hole in each pear. Replace stem end.

On work surface,roll out each pastry sheet to 18"X15" rectangle. Cut out eight 8"rounds and eight 2"rounds.Reserve scraps.Place pear in centre of each 8"rnd.Gather pastry around pearand pinch in place(stem end exposed)Make a hole in2"rnd. and fit over stem of each pear to form top.Press to seal to bottom.Brush top with egg glaze.Cut out leaves from scraps.Brush pastry top with glaze and place 1 leaf below stem on each pear.Refrigerate 2 hours.Place pears on a buttered baking sheet and bake in 400Foven about 25 min.until golden brown.Rewarm sauce and spoon onto plates. Place hot pear in centre. Serve with ice cream,if desired.