Location 3939 San Felipe St. Houston, TX 77027
Reservations 713.528.2264
Elouise Adams Jones, a.k.a. Ouisie, a pioneer among women restaurateurs, has been the proprietor of Ouisie’s Table for 35 years. Born in Houston, Ouisie’s earliest culinary influences came from her mother, grandmother Lucy and family cook, Rebecca Stringfellow. From them she came to love Southern cooking. In 1968, she started a small catering company called The Traveling Brown Bag Lunch Company, which led to the first Ouisie’s Table on Sunset Boulevard in 1973. Today’s Ouisie’s opened in 1995. With inspiration from regional cuisines, Ouisie’s menu reflects her native palate, love of the Gulf Coast and Lucy’s elegant Louisiana cooking. The restaurant, designed by Ouisie, is reminiscent of the houses and rooms she has known and loved which provides guests different dining venues for all kinds of occasions.
Ingredients
6 cups white sugar
2 1/2 cups water
10 pears, peeled leaving stems on. Place pears in a deep baking pan.
Pair of long cooking gloves
Heavy sauce pan
Crème Anglaise and vanilla ice cream
Method
1) First, before you begin, make sure you have everything ready to go next to the pan. It is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast, the sugar will burn. I suggest wearing long cooking gloves to protect yourself from getting burned because when you add the water to the hot sugar it can explode. 2) In a heavy sauce pan, heat sugar on moderately high heat, stirring with a wooden spoon, until the sugar turns brown. Carefully add the water and stir to combine with the sugar. 3) Remove pan from heat and pour the syrup over the prepared pears in the deep pan and cover with foil. 4) Place in a preheated 250 degree oven and bake for 1 hour turning the pears every 3 to 5 minutes.
To Serve
1) Serve in a plate rim bowl with crème Anglaise and vanilla ice cream.
© Modern Luxury Media | Masterchefs, 2008 | Video, produced, shot and edited by 
