INGREDIENTS

INSTRUCTIONS

Preparation of the Poached Pears: Peel the pears. In a saucepan over
medium-high heat, combine sugar, water and wine. Heat until sugar is
dissolved. Reduce heat to low. Place pears bottom-side down in liquid.
Cover and simmer for 25 minutes or until pears are soft, but not mushy.
Preparation of the Creme Anglaise: In a double boiler over medium-high
heat, bring milk to a rolling boil. In a separate bowl, combine sugar and
egg yolks, mixing until canary yellow. Add flour and blend. Whisk in half
of the hot milk, then add this mixture plus the remaining milk to the
double boiler. Add vanilla and cook over low heat, whisking constantly,
until the sauce thickens slightly. Remove from heat and transfer to a cool
container, whisking occasionally until cooled. Preparation of the Raspberry
Sauce: After preparing creme anglaise, remove pears from pan. Increase heat
to medium-high and bring remaining liquids to a boil. Cook until syrup
thickens. Add raspberries and stir to mix well. On a plate, spoon raspberry
sauce onto half of the plate and creme anglaise onto the other half. Place
pear on center of plate and garnish with mint. Serves 4.
Comments: There are more than 3,000 types of pears, with only a few grown
for commercial production. Bartletts are probably the best known, with
Anjou, Red Anjou, Bosc, Cornice, Seckels and Forelles becoming more
popular. A medium-sized pear has only 100 calories.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 138
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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