French Toast with Poached Pears, Walnut Ice Cream, and Caramel Sauce

Ingredients

• 3  bartlett pears firm
• 2 tablespoons butter 
• 6 servings mrs richardson's butterscotch caramel sauce 
• 2 cups cooking wine dry white
• 4 large eggs 
• 6 servings pesticide-free pansies 
• 12 slices baguette french 3/4-inch-thick
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 6 servings walnut ice cream 
• 2 cups milk 
• 1 sprigs garnishes: mint pesticide-free pansies fresh
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Bring 1/2 cup sugar and wine to a boil in a Dutch oven over medium-high heat, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes.
2. Peel and core pears; cut in half.
3. Add to wine mixture. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or until pears are crisp-tender.
4. Transfer pears and poaching liquid to a bowl; cool completely.
5. Cut each pear half into 6 wedges; return to liquid. Cover and chill.
6. Whisk together eggs, milk, and next 4 ingredients. Dip each bread slice into the spiced egg mixture.
7. Melt 1 tablespoon butter in a large nonstick skillet over medium heat; add half of the bread slices, and cook 2 to 3 minutes on each side or until lightly browned.
8. Remove from skillet, and keep warm. Repeat procedure with remaining 1 tablespoon butter and bread slices.
9. Drain pears.
10. Serve French toast slices with pears and Walnut Ice Cream.
11. Drizzle with Caramel Sauce; arrange mint and pansies on each plate, if desired.