Instructions: Add the sugar, orange and lemon rind, lemon juice, and vanilla to the water. Boil for 10-15 minutes. Peel, core, and cut the pears in half. Add them to the water syrup and simmer for 10 minutes. Prepare the TULIP CREPES. Prepare the CARAMEL SAUCE. To assemble, spread some of the CARAMEL SAUCE onto a warm plate. Fan the pears without detaching the stem section.

Place two pear halves per plate. Add one cup-shaped crepe and fill it with almond ice cream. Decorate with a few strawberries and mint leaves. Tulip crepe: Preheat oven to 500 F. Combine the sugar and flour together. Add the unbeaten egg whites, vanilla and orange rind. Mix well. Add the soft butter. The batter will be thick. On a baking tray, preferably teflon, spread six crepes of the mixture about 4 inches in diameter. Make them very thin, using a spatula if necessary. Bake in a 500 F. oven until brown, 5 minutes. Take each crepe off the tray and place on top of a small soup cup.

Take another cup and place it over the crepe for a minute. This will give you a cup-shaped crepe. Remove the cups and keep the crepes in a dry place.

It is very important that all the ingredients be at room temperature when preparing the crepes. Caramel Sauce: Beat the egg yolks and add half of the sugar. Mix the rest of the sugar with the water. Bring to a boil until it becomes caramel (or brown). Slowly add the milk to the caramel mixture. Add this to the egg yolks. Add the vanilla. Do not let boil but do cook and stir until the mixture coats the spatula. Cool by keeping at room temperature. Discard the stick of vanilla. Be extra cautious when adding the milk to the caramel mixture.

L ETOILE

WINE: FAR NIENTE CHARDONNAY,1978

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