Poached Pears with Anisette

Yes. I had the privilege of making poached pears for my practical exam. How fun. I was actually surprised my chef gave me the dessert course. Especially since I told him I wanted to go into baking and pastry. Normally he makes you do something other than you want to do. I was really lucky with this one though. Poaching pears is one of the easiest desserts you can make.

Everyone else had to make weird stuff. The amuse bouche was polenta with forest mushrooms. The fish course was poached seafood quenelles served in a saffron fish broth (not like we ever learned how to make this stuff). The meat course was some variation of lamb chops with turnip puree, carrots, and green beans. (Yes, I said meat course, and yes, it is Friday, so just imagine how many of our guests couldn't eat it with lent and all). And then the dessert course was the poached pears.

Somehow everyone pulled it off. Everything looked wonderful and we served all of our guests in record speed. The first course was served at 12:10 and the dessert course was cleared by 12:55. I have no idea how that happened. We also had the kitchen entirely clean by 1:30. Of course we didn't get out on time though. Chef just had to spend 45 minutes going over comment cards and adding his opinion. What else is new. I don't think I've ever gotten out of a culinary class when we were supposed to, unless we aren't cooking (which has happened a lot this term).

Anyways, classes are finally over. Only the ten page take home final, twenty six page paper, and a garde manger final on Wednesday morning, then I'm free. Well, free for a week. Then spring term begins. Isn't college fun!!!