Ingredients: 1 quart water
1 cup sugar
Juice of 1/2 lemon
3-4 star anise
2 semi-ripe pears Ingredients for Sauce: 3 egg yolks
1 cup dark Dutch beer
4 Tbs. sugar
1 tsp. cinnamon Preparation: Place 1 quart water, 1 cup sugar, juice of 1/2 lemon and 3 to 4 star anise in a sauce pan. Bring to a rapid boil, then reduce it down for approximately 10 minutes. Cut 2 pears in half, make shallow v-shape cuts around crown of the pears and carefully peel skin down to the v-shape cuts. Add to poaching liquid and cook for 6 to 8 minutes. In another saucepan, mix 3 yolks, 1 cup dark Dutch beer, 4 tablespoons sugar and 1 teaspoon cinnamon. Over low heat, whisk until the sauce begins to thicken and becomes frothy and foamy. Takes the pears out of the poaching liquid and place on a piece of kitchen paper to absorb poaching liquid so it does not mix with sauce. Make incisions in pear with knife, then fan out the pear on a plate. Put brown beer sauce on plate. Add raspberry sauce or dark cherry sauce and raspberries for appearance and serve with butter pecan ice cream scoop. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Art of Dutch Cooking
Model: 0781808855
Author: C. Countess Van Limburg Stirum
(2001)
Hippocrene Books, Inc.
New York, NY 10016
Phone: 212-685-4371
Fax: 212-779-9338
Email: hippocr@ix.netcom.com
Sensible Cook: Dutch Foodways In The Old And The New World
Model: 081560503X
Author: Peter G. Rose
(1998)
Syracuse University Press
Syracuse, NY 13244-5290
Phone: 315-443-5534
Fax: 315-443-5545
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