SWEET POTATO BISQUE WITH PEAR AND LIME AND AVOCADO

Pears
2 ripe pears
2 cups dry white wine
1/4 cup sugar
1/4 teaspoon ground cinnamon
Juice of 1 lemon
1/3 cup of Pear Brandy

Peel pears, halve and core.  Poach pears in wine, sugar, cinnamon, lemon juice and pear brandy for 10 minutes or until point of a knife pierces pear easily.  All to cool in syrup.

Soup 
2 pounds of sweet potatoes, peeled and chop into chunks
1 tablespoon of unsalted butter
1 tablespoon minced onion
1 tablespoon chopped carrots
1 tablespoon chopped celery
1/2 teaspoon Herbs de Provence
1/2 jalapeno chili, chopped and seeded
1-1/4 cups chicken stock
3 cups heavy cream
2 tablespoons real maple syrup
1/2 teaspoon salt
1/4 to 1/3 freshly ground pepper
3 tablespoons fresh lime juice
limes and avocado   

Peel and chop sweet potatoes, and cook in salted water until soft, after 8 minutes.  Drain and place in food processor with steel blade.

While potatoes are cooking, melt butter in small saute pan over medium heat and saute vegetables, chili and herbs until veggies are soft.  This will take about 7 minutes.  Deglaze pan with 1/4 cup of chicken stock and cook 1 minutes.  Add to food processor.  (I recommend you divide soup into several batches so it will not spill over from food processor).  Add remaining stock and one pear.  Puree until smooth.  Pour puree into saucepan and add cream, maple syrup, salt, pepper and lime juice.  Bring to a boil over medium-high heat.  Reduce heat and simmer for 15 minutes, stirring occasionally.  Pour into warm bowl and garnish with slices of lime, pears and avocado.  Soup can be prepared up to 2 days in advance and reheated slowly uncovered.