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Name: Eventail De Poire1
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: c Powdered sugar; 1 Orange (rind only); 1 Orange (rind only); 2 qt Water; 1 pt milk; c Sugar; CARAMEL SAUCE; 6 md Ripe comice pears; c Butter Soft; 1 Lemon (juice only); Almond ice cream; TULIP CREPE; 2 Egg whites; 6 Egg yolks; 1 ts Vanilla; 1 Lemon (rind only); Strawberries; for garnish; Mint leaves; for garnish; 1 Stick vanilla; c Flour; c Sugar; 1 oz Water; 1 Stick vanilla; 1 tb Or

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INGREDIENTS

c Powdered sugar
1 Orange (rind only)
1 Orange (rind only)
2 qt Water
1 pt milk
c Sugar
CARAMEL SAUCE
6 md Ripe comice pears
c Butter ; Soft
1 Lemon (juice only)
Almond ice cream
TULIP CREPE
2 Egg whites
6 Egg yolks
1 ts Vanilla
1 Lemon (rind only)
Strawberries; for garnish
Mint leaves; for garnish
1 Stick vanilla
c Flour
c Sugar
1 oz Water
1 Stick vanilla
1 tb Or

Servings

INSTRUCTIONS

Add the sugar, orange and lemon rind, lemon juice, and vanilla to the water. Boil for 10-15 minutes. Peel, core, and cut the pears in half. Add them to the water syrup and simmer for 10 minutes. Prepare the TULIP CREPES. Prepare the CARAMEL SAUCE. To assemble, spread some of the CARAMEL SAUCE onto a warm plate. Fan the pears without detaching the stem section. Place two pear halves per plate. Add one cup-shaped crepe and fill it with almond ice cream. Decorate with a few strawberries and mint leaves. Tulip crepe: Preheat oven to 500 F. Combine the sugar and flour together. Add the unbeaten egg whites, vanilla and orange rind. Mix well. Add the soft butter. The batter will be thick. On a baking tray, preferably teflon, spread six crepes of the mixture about 4 inches in diameter. Make them very thin, using a spatula if necessary. Bake in a 500 F. oven until brown, 5 minutes. Take each crepe off the tray and place on top of a small soup cup. Take another cup and place it over the crepe for a minute. This will give you a cup-shaped crepe. Remove the cups and keep the crepes in a dry place. It is very important that all the ingredients be at room temperature when preparing the crepes. Caramel Sauce: Beat the egg yolks and add half of the sugar. Mix the rest of the sugar with the water. Bring to a boil until it becomes caramel (or brown). Slowly add the milk to the caramel mixture. Add this to the egg yolks. Add the vanilla. Do not let boil but do cook and stir until the mixture coats the spatula. Cool by keeping at room temperature. Discard the stick of vanilla. Be extra cautious when adding the milk to the caramel mixture. L ETOILE WINE: FAR NIENTE CHARDONNAY,1978 1075 CA. ST., NOB HILL From the . Downloaded from G Internet, G Internet.

NOTES

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Eventail De Poire1

c Powdered sugar 
1  Orange (rind only) 
1  Orange (rind only) 
2 qt Water 
1 pt milk 
 c Sugar 
  CARAMEL SAUCE 
6 md Ripe comice pears 
 c Butter Soft
1  Lemon (juice only) 
  Almond ice cream 
  TULIP CREPE 
2  Egg whites 
6  Egg yolks 
1 ts Vanilla 
1  Lemon (rind only) 
  Strawberries; for garnish 
  Mint leaves; for garnish 
1  Stick vanilla 
 c Flour 
 c Sugar 
1 oz Water 
1  Stick vanilla 
1 tb Or

Add the sugar, orange and lemon rind, lemon juice, and vanilla to the  water. Boil for 10-15 minutes. Peel, core, and cut the pears in half. Add  them to the water syrup and simmer for 10 minutes. Prepare the TULIP  CREPES. Prepare the CARAMEL SAUCE. To assemble, spread some of the CARAMEL  SAUCE onto a warm plate. Fan the pears without detaching the stem section.  Place two pear halves per plate. Add one cup-shaped crepe and fill it with  almond ice cream. Decorate with a few strawberries and mint leaves. Tulip  crepe: Preheat oven to 500 F. Combine the sugar and flour together. Add the  unbeaten egg whites, vanilla and orange rind. Mix well. Add the soft  butter. The batter will be thick. On a baking tray, preferably teflon,  spread six crepes of the mixture about 4 inches in diameter. Make them very  thin, using a spatula if necessary. Bake in a 500 F. oven until brown, 5  minutes. Take each crepe off the tray and place on top of a small soup cup.  Take another cup and place it over the crepe for a minute. This will give  you a cup-shaped crepe. Remove the cups and keep the crepes in a dry place.  It is very important that all the ingredients be at room temperature when  preparing the crepes. Caramel Sauce: Beat the egg yolks and add half of the  sugar. Mix the rest of the sugar with the water. Bring to a boil until it  becomes caramel (or brown). Slowly add the milk to the caramel mixture. Add  this to the egg yolks. Add the vanilla. Do not let boil but do cook and  stir until the mixture coats the spatula. Cool by keeping at room  temperature. Discard the stick of vanilla. Be extra cautious when adding  the milk to the caramel mixture.    L ETOILE    WINE: FAR NIENTE CHARDONNAY,1978       1075    CA. ST., NOB HILL    From the <Micro Cookbook Collection of French Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 6 Servings

Calories: 475
Calories from Fat: 329 (69%)

Amt Per Serving		% DV

	Total Fat 36.6g	49 %
	Saturated Fat 13.2g	66 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 5.7g
Cholesterol 1679.9mg		517 %
Sodium 188.1mg		6 %
Potassium 289mg		8 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.4g
Protein 29.4g		42 %
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Calories per serving: 475

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