| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Pear nectar |
| 1/2 |
c |
Sugar |
| 1 |
|
7-inch long vanilla bean; split open |
| 4 |
|
Firm medium Bosc pears with stems |
|
|
Creme Anglaise; (custard sauce) |
INSTRUCTIONS
Bring nectar and sugar to a boil in a non-aluminum, 2-quart saucepan.
Scrape in vanilla seeds and drop in split bean. Simmer, uncovered, while
you peel the pears.
Peel pears with vegetable peeler, keeping them as smooth and round as
possible. Leave stems on but take off all peel to edges of stems.
Poach pears in barely simmering liquid until tender but not soft (test with
toothpick on underside) rotating them often and spooning syrup over
occasionally, about 30 - 40 minutes, depending on pears. Use slotted spoon
to transfer them to storage container. Liquid should be thick but flowing.
If not, simmer uncovered until desired consistency. Remove bean. Let cool.
Once cool, pour over pears. Chill. Can be done a few days ahead and keep
refrigerated.
To serve, coat each pear with thickened poaching liquid. Stand in shallow
bowl. Spoon custard sauce around base, dividing equally. Serve immediately.
Submitted by Carriej999@AOL.com 5/98
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 16,
1998
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