• In a small saucepan, combine the egg, 1/2 cup sugar, cream and butter. Cook and stir until the sauce is thickened and a thermometer reads 160°. Remove from the heat; stir in extract. Cover and refrigerate.
• On an unfloured surface, roll each pastry into a 4-in. circle. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with pear slices. Combine the cinnamon, ginger and remaining sugar; sprinkle over pears.
• Bake at 400° for 20 minutes or until pastry is golden brown. Sprinkle with almonds if desired. Serve warm with chilled cream sauce.
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