Poached Pears with Sauce Grand Marnier

Pears

Pound cake (prepared)

For each 2 servings, peel 1 pear. Slice in half lengthwise and core.

Place in sauce pan. Cover with Burgundy mixture (below).

Bring to boil. Simmer until just tender.

Drain and cool.

Slice pears to fan out. Place on a slice of pound cake and sever with sauce Grand Marnier sauce (below).

Burgundy Mixture

3 cups red wine

1 1/2 cups sugar

1 cinnamon stick

3 whole cloves

Lemon peel in 1 to 2 inch strips

Sauce Grand Marnier

1 1/4 cup milk

1/2 cup heavy cream

4 egg yolks

1/2 cup sugar

3 TBL Grand Marnier

1 tsp vanilla

Combine milk and cream. Heat and keep warm.

In a double boiler combine egg yolks and sugar.

Slowly stir in hot milk mixture. Whisk until smooth.

Stir until thickened. Do Not Boil. Do Not Overcook.

Cool. The sauce will thicken more as it cools.

Stir in Grand Marnier and vanilla.