Poached Pears Ingredients 1 pint granulated sugar 3 cups water 3 cups dry white wine 1 lemon - cut in half 1 bay leaf 1 sprig thyme 3 peppercorns 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. Poached Pears - Printable				Creme Anglaise Ingredients 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.