Yield: 6-8 Servings Ingredients:

6 each D’Anjou or Bartlett pears, small, peeled

3 cups Red wine

2 cups Water

1 cup Sugar

2 each Cinnamon sticks

for service Chef Larry’s Vanilla Sauce (recipe follows)

to garnish Fresh mint sprigs

to garnish Fresh raspb erries, blackberries or blueberries

to garnish Sweetened whipped cream

Method:

Prepare Chef Larry’s Vanilla Sauce per recipe, reserve. Place red wine, water, sugar and cinnamon sticks in a saucepan. Bring to a simmer and add pears. Reduce heat to very low simmer and cook until tender (approximately 20 – 25 minutes). Carefully remove pears and place under refrigeration. Take remaining poaching liquid and simmer over medium heat until thickened to a create wine syrup, reserve. For service, pool Chef Larry’s Vanilla Sauce on deep serving plates. Place poached pear on sauce or if desired, slice chilled pears and shingle on serving plates. Drizzle with wine syrup. Garnish with berries, whipped cream and mint sprigs.

Chef Larry's Crème Anglaise (Vanilla Sauce)
Yield: 2 Cups Ingredients:

1 1/2 cup Milk

4 each Egg yolks

1/2 tsp. Sugar, granulated

1/2 tsp. Vanilla

1 oz. Orange flavor (optional)

1/2 cup Cold Milk

Method:
Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons". Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.) Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated, if too thick add additional cold milk to achieve desired consistency.