Pears in Caramel Sauce

Method

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.