A simple and attractive dessert, Poires an Caramel (pwar oh kah-rah-mehl) takes only a short time to make. It is an ideal dessert when you’re entertaining, as it may be prepared well in advance.
6 oz. sugar
15 fl. oz. dry white wine
10 pears, peeled and with the stalks left on 10 sponge finger biscuits
In a large saucepan, dissolve the sugar in the wine over low heat, stirring con serve colourful Poissons a la Nicoise with peppery, buttered rice. stantly. When the sugar has dissolved, place the pears in the pan. Poach, basting the pears frequently, for 15 to 20 minutes or until they are tender but hold their shape.
Meanwhile, arrange the biscuits on a serving dish.
With a slotted spoon, remove the pears from the pan and arrange them on top of the biscuits . Set aside.
Increase the heat to moderate and boil the syrup for 8 to 10 minutes or until it turns a light golden brown. Do not let the syrup darken too much or it will become too stiff.
Remove the pan from the heat. Spoon enough of the syrup over the pears to glaze them. Allow to cool completely before serving.