Taste of Life: Carmelized Pear Eclair Serves 4 Caramelized Pear Ingredients2 Bosc pears1 tablespoon sugar teaspoon cinnamon teaspoon vanilla extract1 teaspoon apricot jam2 cups cold water Juice of a lemon Caramelized Pear Procedure-Add the lemon juice to the cold water to make acidulated water, and set aside. -Peel, core, and dice the 2 pears, and then add them to the acidulated water.-Combine the sugar and cinnamon. -Drain the pears, and toss with the cinnamon-sugar mixture and vanilla. -Heat a saut pan until it is very hot.-Add the pear mixture, and cook until the sugar starts to caramelize. -Add the apricot jam; remove the mixture from the heat, and stir gently until it is dissolved.-Cool to room temperature. clair Ingredients4 oz. water2 oz. butterPinch of saltPinch of sugar3 oz. bread flour3oz. whole eggs, whisked slightlyPowdered sugar for garnishingclair Procedure-Bring the water, butter, salt and sugar to a rolling boil. -Remove the mixture from the heat, and add all the flour.-Return to the heat, and stir vigorously until the mixture forms a ball, and the bottom of the pot forms a skin, and then remove from the heat.-In a mixer with a paddle attachment, beat the mixture on low speed until there is no more steam (the mixture should be below 120F).-Slowly add the eggs in 4 additions, waiting until the first egg is absorbed before adding more. Scrape down the bowl between additions.-Place the mixture in a piping bag with a large star tip.-Pipe out 4-inch clairs.-Bake at 375F for 15 minutes, and then lower the oven to 325F for 15 minutes. Chocolate Sauce Ingredients2 oz. semisweet chocolate1 oz. butter1 teaspoon corn syrup Chocolate Sauce Procedure-Combine the ingredients in microwave-safe bowl. -Heat in the microwave at 75% power for 15 second intervals. Stir well between each interval. Heat until the mixture is just melted. *Note - Do not overheat, or the mixture can burn or seize.Whipped Cream Ingredients4 oz. heavy cream1 oz. sugar teaspoon vanilla extract