4 Ruffed grouse breast halves, skin removed
1/4 oz Dry white wine
1 cn 16 oz. pear halves in light syrup
1/2 c Whipping cream
2 tb Flour
3/4 c Reserved broth
1/4 ts Salt
Preheat oven to 325F, line 9x9x2-inch baking pan with heavy duty foil, leaving 1/2-inch foil collar. Place grouse halves in pan. Pour wine and juice from pears over grouse, reserve pear halves. Place a sheet of foil over pan and fold edges together to form a tight seal. Bake 30 minutes or until meat tests done. Uncover. Remove 3/4 cup of broth and set aside. Place pears around grouse in pan, bake 5 minutes longer, or until fruit is heated. In saucepan, stir whipping cream into flour until thickened. Add reserved broth and salt and heat thoroughly. Remove grouse and pears to platter. To serve, spoon sauce over grouse.