Amber’s Ginger Pear Compote with Bourbon Creme Anglaise over Crepes.

Compote (does not make a lot so double, triple, quadruple the recipe as needed)
2 Anjou Pears, peeled, cored and sliced
1 spritz of lemon juice
1-2 tsp sugar (I would go with as little as possible. Pears are sweet enough. )
1 splash bourbon
1 quarter inch slice of fresh ginger, grated or chopped
1 tablespoon butter
1 sprinkle cinnamon
Melt butter in pan, add sugar until melted. Add pears and ginger, cinnamon and splash of bourbon and cook for about 5 minutes or to desired tenderness. Set aside.
Crème Anglaise
1 cup Milk
3 Egg yolks
1/8 cup sugar
1 tablespoon Bourbon
Pinch of salt.
Beat eggs, sugar and salt until the color lightens. Set aside. Heat milk until scalding. Slowly add a tablespoon of milk to egg mixture, whisking the whole time. As you get further along you can stream milk in, but don’t stop whisking. Add Bourbon. Return mixture to heat and bring the heat up slowly over a low flame. Once the cream thickens, it’s done. Turn off heat, but keep mixing until it cools. 
Make crepes according to basic crepe recipe and compose dish!!!
It’s really much better than my photography skills make it look. AHAHAHAHAHHAHA


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