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POACHED PEAR
OR FIG WITH CREME ANGLAISE
Yield: 6 servings.
Creme Anglaise: Take 1 vanilla bean, split it and add to 2 cups milk in heavy saucepan. Bring to boil, remove from heat and let stand 5 or 10 minutes.
Beat 6 egg yolks and 4 tablespoons sugar together. Take vanilla bean out of milk, which should be cooler now. Whisk half of milk into yolk mixture, pour that into remaining milk; heat gently, stirring constantly until thickened.
To Poach Pears: Peel 6 pears (it using figs, do not peel). Prepare mixture of 1 cup sugar and 4 cups water. Bring to boil. Poach pears in sugar-water combination for 5 to 8 minutes.
Drain and serve with creme anglaise.
You also can make a raspberry sauce. Use 1 package frozen raspberries (or equivalent amount of fresh berries), 'A cup Kirschwasser and 1 cup sugar. Mix together, strain. Pour over pear, put creme anglaise around it on plate, or pour creme anglaise over pear and drizzle raspberry over it to create a design.
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