Poached pears with creme anglaise and raspberry sauce

Yield: 4 servings

Measure Ingredient
1 cup Sugar
½ cup Water
1 cup Dry red wine
4 \N Firm pears; peeled
1 cup Whole milk
2 \N Egg yolks
3 tablespoons Sugar
1 teaspoon Flour
2 teaspoons Vanilla extract
\N \N (or 1 whole vanilla bean)
\N \N === GARNISH ===
1 pack Frozen raspberries; (10 oz)
4 \N Fresh mint sprigs

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@...

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