| 1. |
In a pan bring to a boil the maple syrup, maple jelly and apple juice. Add the pears and simmer
over low heart for 10 minutes, turning the pears from the pan and allow to cool.
|
| 2. |
Return the syrup to the heat and reduce by half; set aside. |
| 3. |
In a double saucepan, or in a pan over very low heat, stir together the egg yolks and cooked syrup.
Add the milk, the Chicoutai liqueur and the cornstarch. Heat (stirring constantly) until the custard
will coat the back of a wooden spoon. Cool in a bowl.
|
| 4. |
Spoon the custard onto serving plates, and top with the poached pears. |
| |
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