Preparation:
Peel pears, leaving stems on. Then core pears from blossom ends. To poach
pears, in a medium saucepan bring the 3 cups water and 1 cup of the sugar to
boiling. Carefully add pears, stem ends up. Reduce heat. Cover and simmer
about 20 minutes or till pears are tender. Remove saucepan from heat and let
pears cool in liquid. Meanwhile, for sauce, in the top of double boiler
thoroughly combine egg yolks, 2 tablespoons water, and the remaining 1/4 cup
sugar. Place the top of the double boiler over, but not touching, gently
boiling water. Beat with electric mixer on medium speed for about 10 minutes
or til mixture is very thick, fluffy, and pale yellow. Remove from heat;
transfer to small bowl. Immediately stir in Grand Marnier. Let cool about 10
minutes. Meanwhile, wash beaters. In another small mixing bowl beat whipping
cream till stiff peaks form. Fold whipped cream into egg yolk mixture. To
serve, remove pears from liquid and drain well. Spoon some of the sauce onto
dessert plat!
es. Place pears on top of the sauce, then spoon remaining sauce over pears.
Garnish with mint and if desired, raspberries and melted chocolate.
Serves: 4 |
