Pears in Caramel Sauce
Sponge
6 egg whites
150 gm castor sugar
5 egg yolks
50 gm cocoa
Poached pears
4 pears
250 gm sugar
1/2 l water
1" sliced ginger
1" stick cinnamon
2 cloves
1 strip lemon rind
Caramel Sauce
125 gm sugar
250 ml cream
25 gm butter
Garnish
sprigs of mint
1 tsp cream
For the sponge:
whip egg whites until stiff.
Gradually whisk in sugar. Stir in yolks. Fold in cocoa.
Spread onto a greased tray in a 1/4" thick layer.
Bake at 180 degrees C until firm to the touch. Cool.
To prepare the pears:
peel the fruit.
Dissolve sugar in water with remaining poaching ingredients.
Boil for five minutes.
Add pears to the pan.
Cover and poach until tender. Cool.
For the sauce:
melt sugar in a heavy pan.
Gradually pour in warmed cream.
Dissolve over a gentle flame.
Add butter in small pieces. Set aside.
Arrange pears on sponge.
Pour on the sauce.
Decorate with cream and mint sprigs before serving.
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