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POACHED PEARS WITH SHERRY CREAM CUSTARD
Poached Pears
10-12 ripe, fresh Forelle pears
1 quart good dry white wine
1 1/2 cups sugar
2 cinnamon sticks
2 lemons (Zest and juice)
Custard Sauce
1 eggs
2 eggs yolks
1/3 cup sugar
1/4 cup fruit poaching liquid or a sweet white wine plus a little vanilla
1/4 cup Dry Sherry
Simmer wine with lemon zest and juice, sugar and cinnamon for 5 minutes. Peel, halve and core pears and Drop in simmering liquid. They should all be covered by liquid.Simmer for 8 to 10 minutes, just until pears are tender.Let them cool in syrup. Can be refrigerate and served cold as well.
For Custard Sauce: Whisk all Sauce ingredients together in a stainless bowl. In a double boiler over simmering water, whisk over low heat until mixture is thick. ( Do not overheat as the eggs will scramble).Steam rising over the surface usually indicates the sauce is done - Serve with pear.
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