1 pint granulated sugar
3 cups water
3 cups dry white wine
1 lemon - cut in half
1 bay leaf
1 sprig thyme
6 bosc pears, pealed and cored, leaving the stem attached
-Combine all ingredients in a large non-reactive saucepan.
-Cut a piece of parchment paper to fit the inside of the pan and place it directly over the pears and liquid.
-Bring the mixture to a boil, then immediately reduce the heat to a simmer.
-Poach the pears until very tender, approximately 30 - 40 minutes. Test by piercing each pear with a paring
knife. The knife should slide in easily.
-Remove the pears from the poaching liquid to cool. Leftover pears may be kept up to 4 days if refrigerated in their poaching liquid.
May be served warm by simply reheating.
Serve pears and Creme Anglaise along with fresh raspberries or strawberries.
8 ounces milk
2 egg yolks
2 oz superfine sugar.
1 tsp. Vanilla extract
-In a saucepan over low heat bring milk to just below boiling point.
-In a metal bowl whisk the egg yokes, sugar and one tablespoon of the milk until it is pale yellow in color.
-In a saucepan over low heat bring milk to a gentle boil.
-Pour on the milk on the egg mixture and mix well.
-Return the mixture to the pan and bring slowly to a boil, stirring continuously. The mixture should coat the back of a soon.
-Allow to cool slightly before adding the vanilla essence.
Cover with greaseproof paper to prevent a skin from forming. Refrigerate.
(Can be refrigerated for 5 days).
If serving warm place Creme Anglaise in a saucepan and very slowly heat. Otherwise serve chilled.