Poached Pears With Creme Anglaise
From dariana 16 years agoIngredients
- Creme Sauce Ingredients: shopping list
- 2/3 cup Half & Half shopping list
- 1/2 vanilla bean, sliced open lengthwise shopping list
- 1/3 cup sugar shopping list
- 2 egg yolks shopping list
- ===== shopping list
- pears Ingredients: shopping list
- 1/4 cup sugar shopping list
- 1 1/2 cups white Zinfandel wine or white grape juice shopping list
- 3 whole cloves shopping list
- 1 cinnamon stick shopping list
- 1 tablespoon lemon juice shopping list
- 2 medium ripe pears, cut in half lengthwise, core removed shopping list
- ===== shopping list
- Garnish Ingredients: shopping list
- fresh raspberries, if desired shopping list
How to make it
- Cook half & half and vanilla bean in 1-quart saucepan over medium heat until mixture just comes to a boil (3 to 5 minutes). Remove from heat; remove vanilla bean.
- Meanwhile, stir together 1/3 cup sugar and egg yolks in small bowl with wire whisk until light and lemon-colored. Gradually whisk hot half & half into beaten egg yolk mixture; return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture reaches 160°F. and is thick enough to coat back of metal spoon (2 to 3 minutes). Cover; refrigerate at least 1 hour.
- Combine 1/4 cup sugar, wine, cloves, cinnamon stick and lemon juice in 10-inch skillet. Cook over medium heat until sugar is dissolved (3 to 4 minutes). Place flat-side of pear halves on cutting board; make 3 to 4 lengthwise cuts in each pear half, starting about 1/2 inch from stem and cutting to bottom. Place pears in wine mixture; spoon wine mixture over pears to prevent browning. Cook over medium heat until pears are fork tender (8 to 10 minutes).
- To serve, spoon about 3 tablespoons creme sauce onto each of 4 individual serving dishes; place pear halves in sauce. Garnish with raspberries, if desired.
People Who Like This Dish 5
- Tusharika New Delhi, India
- sunny Portland, OR
- unswissmiss Basel, CH
- knwalter Paulsboro, New Jersey
- dariana IL
- dee Tampa, GB
- pintobean New Port Richey, FL
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The Rating
Reviewed by 2 people-
I make this all the time, though I haven't tried uaing cinnamon and clove in the poaching liquid. Chocolate sauce with the pears is also good.
unswissmiss in Basel loved it
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