Candied Poached Pears with Sambuca Crème Anglais

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Candied Poached Pears w/ Sambuca Crème Anglais * As seen in the Globe & Mail - Feb 13th, 2010

Dessert	Any Season


Poached pears 2 pears (any variety) 1 liter simple syrup 2 tbsp demara sugar (sub brown sugar) Simple syrup 2 cups white sugar 2 cups water Sambuca crème anglais 2 tblp white sugar 2 cups heavy cream 1/2 oz white sambuca 2 - 5 drops red food coloring

1. Make simple syrup by dissolving sugar and water in pot over med heat until sugar is dissolved. Turn heat to simmer. 2. Cut pears in half lengthwise, remove core. Carve bottom till desired heart shape. Place in pot with simple syrup and poach for 10 minutes on simmer lid on. 3. Carefully remove pears from pot and place on baking sheet with parchment paper cut side down. Sprinkle with demara sugar and bake at 350 degrees for 5 to 10 minutes to caramalize sugar. (Simple syrup can be cooled and stored in fridge for future.) 4. Add sugar sambuca and heavy cream to a pot. Bring to a boil, turn down and reduce until about 1 1/2 cups. Add food coloring till desired shade of pink. Let cool to room temperature. 5. Place cream mixture in shallow soup bowl, place pear cut side down in center of plate, garnish with fresh raspberries or some raspberry coulis. Serve !