Poached Pears With Carmel SauceRecipe Index: Desserts > Fruits
6 each pears, peeled and cored
2 1/3 cups simple syrup
9 2/3 ounces sugar
9 2/3 ounces water
1/3 cup cream
2 1/3 cups whole milk
4 3/4 each eggs
1 1/4 drops vanilla extract
1 1/4 cups raspberries
1. Peel and core the pear halves and lay in a poaching pan and cover with the stock syrup.
2. Poach till the pears are tender but not over done. The pear should be firm but not hard cool and set aside.
3. Scald the milk and beet the eggs add 5 ounces of the sugar and add in the scalded milk slowly to avoid curdling add the vinilla extract.
4. Strain through a fine strainer and pore into 2 ounce moulds leaving about 1/5 of the mould free.
5. Poach in a bain marie in the oven a 350 till the custard sets.
Remove and cool.
6. Using the remaining sugar and water bring to the boil in a copper heavy based pot and cook the mixture brushing the side of the pot as the mixture carmelizes.
7. When the sugar has turned golden brown cool and add the stock sypup to the carmel. Mix well and cool.
8. Bring the sauce back to the boil and add a slurry of arrowroot and water to correct the consistency.
9. Fan the pear halves and lay in the center of the plate. Turn out the custard and lay at the base of the fan
10. To the side of the plate using Clear piping gel. Make a figure eight and pour a little sauce into each side of the figure eight.
11 Decorate the plate with a little raspberries and some chocolate shavings and whipped pipped cream.