POACHED PEARS

Yield: 24 pax

Ingredients:

Water                   2L
Sugar                   1.5 kg
Vanilla Essence    20 ml
Pears                   24 numbers

Methods:

1) Combine the water and sugar in a large saucepot. Bring to a boil, stirring until the sugar is dissolved.
2) Remove from heat and add the vanilla.
3) Peel the pears, cut them in half and remove the cores with a melon ball cutter.
4) Add the pears to the syrup and simmer very slowly until just tender.
5) Let the pears cool in the syrup. When cool, refrigerate in the syrup until needed for service.

Ingredients for vanilla sauce:

Fresh Milk                 250 ml
Egg yolk                    3 numbers
Sugar                        120 gm
Vanilla Essence         15 ml

Methods:

1) Bring the milk to a simmer.
2) In a medium bowl, whisk egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture.
3) Whisk constantly while slowly pouring the hot milk into the yolk - sugar mixture.
4) Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble.
5) Remove the sauce from the heat and stir in the vanilla.