Fruit Parisienne

• 1 cup sugar
• 2 cups water
• 1 tsp vanilla
• 4 large fresh pears
• 2 large bananas
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup scalded milk
• 1 square bitter chocolate
• 1/4 tsp vanilla
• 1/2 pint whipping cream whipped
• 1 T confectioner sugar
• 1/2 tsp rum flavoring
• 1/4 cup toasted slivered almonds
• grated chocolate

1. Prepare a syrup by boiling the sugar, water and vanilla. Cut pears in half,peel and core. Poach pears in syrup until soft. Peel bananas. Cut lengthwise and in half again. Cook in syrup a few minutes until soft but not mushy.Drain and chill fruit. Beat egg yolks and sugar until thick and light.Stir in melted chocolate until smooth and well blended. Gradually add scalded milk. Place over low heat and stir gently until thickened. Do not boil. Add vanilla and chill about 2 hours.
2. Place poached pear halves cut side down in circle on platter with stem toward center. Spoon chocolate over each pear half. Between pears place a banana section sprinkled with almonds. Refrigerate until serving. To serve pile sweetened whipped cream flavored with rum in middle. Top with almonds and grated chocolate.

sugar, water, vanilla, fresh pears, bananas, egg yolks, sugar, milk, chocolate, vanilla, whipping cream, t, almonds, chocolate

Taken from www.epicurious.com/recipes/member/views/fruit-parisienne-50052633 (may not work)