Preparation:
Peel pears and remove core.
In heavy saucepan, combine 1 cup wine and 3/4 cup sugar. Bring to boil and continue cooking for 5 minutes. Add lemon juice and pears. Cook for 10 minutes. Chill pears in cooking liquid.
Meanwhile, in small saucepan, heat remaining wine. Bring to boil and cook for 20 minutes, or until wine is reduced to approximately 1/2 cup.
Meanwhile, in top of double boiler, combine yolks and remaining sugar. Beat until creamy. Add reduced wine from pan. Cook, beating constantly, for 10 minutes, or until smooth and beginning to thicken.
In serving bowl, place layer of ice cream. Drain pears and arrange them on top of ice cream. Serve with the wine sauce on the side.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
