dessert_pear_spices_creme

SPICED CARAMEL PEAR	more with Pear
	Pear Belle Helene Pear Bourdaloue Pear Clafoutis Pear & Fig..Licorice Pear Sampler Pear , Spiced & Crème Fraiche Pear , Spiked with Vanilla pins Pear Tart Flambee Pear Tart Roquefort
\| Spice Blend \| Spiced Caramel Sauce \| Caramel Ice cream \| Cigarette paste \|

PEARS - 20 Pears - 5 cups Water - 1 cup Sugar
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SPICE BLEND - 40 pieces Star Anise - 200 gm Cinnamon sticks - 60 pieces Cloves - 20 tbs Black Peppercorn
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SPICED CARAMEL SAUCE - 270 gm Honey - 270 gm Butter - 2 tbsp Spice Blend - 600 gm Crème Fraiche - lemon Juice Bring honey, butter and spice to a boil and coat the pears in the caramel. When all pears are coated finish caramel with creme fraiche and lemon juice.
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CARAMEL ICE CREAM 500 gm butter 1 kg sugar __________ 2 qt ½ & ½ 2 qt milk __________ 22 yolks 450 gm sugar Melt butter and sugar and cook until caramel color. At this time stay close to it and wait until the forming of a foam on top of the caramel . It looks like it is burning and is burning in fact. At this time add the half & half gradually BE VERY CAREFULL Add the remaining liquid and bring it back to the boil Then using the mixture yolks / sugar proceed like the making of the crème Anglaise
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CIGARETTE PASTE - 800 gm Sugar - 750 gm AP Flour - 625 gm Egg whites, Fresh - 750 gm Melted Butter - 1 tsp Vanilla extract Mix sugar, flour and egg then add butter and vanilla. Form into a leaf shape and bake at 280°F for 5 minutes, turn and bake 5 more minutes. Put into egg cartons to give shape
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