| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Dessert |
6 |
Servings |
INGREDIENTS
|
c |
Sugar |
| 1 |
|
Orange (rind only) |
| 1 |
|
Lemon (juice only) |
| 1 |
|
Lemon (rind only) |
| 1 |
tb |
Or |
| 1 |
|
Stick vanilla |
| 2 |
qt |
Water |
| 6 |
md |
Ripe comice pears |
|
|
Almond ice cream |
|
|
Strawberries; for garnish |
|
|
Mint leaves; for garnish |
|
c |
Powdered sugar |
|
c |
Flour |
| 2 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1 |
|
Orange (rind only) |
|
c |
Soft butter |
| 6 |
|
Egg yolks |
|
c |
Sugar |
| 1 |
oz |
Water |
| 1 |
pt |
Milk |
| 1 |
|
Stick vanilla |
INSTRUCTIONS
TULIP CREPE
CARAMEL SAUCE
Add the sugar, orange and lemon rind, lemon juice, and vanilla to the
water. Boil for 10-15 minutes. Peel, core, and cut the pears in half. Add
them to the water syrup and simmer for 10 minutes. Prepare the TULIP
CREPES. Prepare the CARAMEL SAUCE. To assemble, spread some of the CARAMEL
SAUCE onto a warm plate. Fan the pears without detaching the stem section.
Place two pear halves per plate. Add one cup-shaped crepe and fill it with
almond ice cream. Decorate with a few strawberries and mint leaves. Tulip
crepe: Preheat oven to 500 F. Combine the sugar and flour together. Add the
unbeaten egg whites, vanilla and orange rind. Mix well. Add the soft
butter. The batter will be thick. On a baking tray, preferably teflon,
spread six crepes of the mixture about 4 inches in diameter. Make them very
thin, using a spatula if necessary. Bake in a 500 F. oven until brown, 5
minutes. Take each crepe off the tray and place on top of a small soup cup.
Take another cup and place it over the crepe for a minute. This will give
you a cup-shaped crepe. Remove the cups and keep the crepes in a dry place.
It is very important that all the ingredients be at room temperature when
preparing the crepes. Caramel Sauce: Beat the egg yolks and add half of the
sugar. Mix the rest of the sugar with the water. Bring to a boil until it
becomes caramel (or brown). Slowly add the milk to the caramel mixture. Add
this to the egg yolks. Add the vanilla. Do not let boil but do cook and
stir until the mixture coats the spatula. Cool by keeping at room
temperature. Discard the stick of vanilla. Be extra cautious when adding
the milk to the caramel mixture.
L 'ETOILE
WINE: FAR NIENTE CHARDONNAY,1978
1075 CA. ST., NOB HILL
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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