Fruits: Pears Wine Cream by Recipe Cottage

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	Pears Wine Cream

		Pere al Vino Rosso con Crema Pasticceria To poach the pears, take three pears and peel them. Slice them in half lengthwise and core them. Put them in a pot and cover with 2 cups wine. Add about 1/2 cup sugar. For more flavor you can add the any or all of the following ingredients: 1 stick cinnamon, 6 whole cloves, 1 tsp fennel seed, zest of one orange or lemon. Bring the wine to a boil and simmer for 10 minutes or until the pears are soft but not mushy. Allow the pears and the wine mixture to cool. In the top of a double boiler, combine 6 egg yolks, 4 T sugar, and 6 t flour. Whip with a wire whisk until color becomes less yellow and mixture is smooth. Add 1 cup milk slowly and whip to combine. Place top over simmering water and stir with a wooden spoon for about 10 minutes until mixture thickens to a consistency similar to sauces. You should be able to coat a wooden spoon with it, wipe a clean line with your finger, and then turn the spoon so gravity would make the sauce run across the clean line, but the sauce is thick enough to prevent that. This recipe is much like a creme anglaise, but should not be as thick. Remove pastry cream from double boiler and pass through a wire mesh strainer into another bowl. Remove the pears from the wine with a slotted spoon. If you added spices to the wine, you should strain them out and pour the wine back into the pan. Place the wine under the highest heat you can get and reduce it. When you get it to almost a sauce consistency, mix 1 T cornstarch with 1/2 cup cold water in a cup, breaking up any lumps. Pour this into the wine. Continue reducing until you get almost the consistency of jam or jelly. At this point, reduce heat to medium. When the sauce is thick enough, pour it into a bottle with a thin nozzle similar to the ketchup squirters you see at hamburger stands. If the sauce is thick enough, it will not come out of the bottle when turned upside down, but will come out slowly when you squeeze on it. If it's not thick enough, reduce it some more. Take a white dessert plate and spoon about 3 tablespoons of the white pastry cream into the center. Now hold the plate vertical and turn it so that the sauce coats the entire center of the plate without any on the rim. Grab the ketchup squirter with the wine sauce in it and draw a series of thin horizontal lines across the plate spaced by 1/4". Using a toothpick, drag it across the plate perpendicular to the lines, up and down, about 1/4" apart. You should have a beautiful herringbone pattern much like a decorated cake. Add a small sprig of fresh mint to the top of the plate. On a cutting board, place a pear half core side down with the line of the core perpendicular to you, with the top of the pear away from you. Using a sharp knife, slice the pear into thin 1/4" vertical slices. Then use your hand to fan the pear slices. The red of the outside of the pear will make a pretty contrast to the white of the inside. Slide your knife under the pear and transfer the pear to the center of the plate. Repeat to make six plates. Do all this before dinner, and chill it. When dessert time comes, just pull them out of the fridge and serve.