POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE
Poached pears are always a lovely, simple ending to an elegant dinner. The Grand Marnier scented creme anglaise puts this version over the top.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make Grand Marnier Custard Sauce.
- For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
- Add remaining juice to large bowl of cold water.
- Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
- Pare and place in acidulated water.
- Repeat with remaining pears.
- Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
- Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
- Stir in reserved lemon juice.
- Drain pears and place in simmering syrup.
- Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
- Remove from heat.
- Cut 4 very thin slices from remaining lemon half.
- Add vanilla and lemon slices to poaching liquid.
- Cool to room temperature.
- Refrigerate, covered, until cold.
- Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.
GRAND MARNIER CUSTARD SAUCE
Mmmm Mmmm Good!! On anything but especially with Chocolate Bread Pudding. Recipe posted in Recipezaar
Provided by Derf2440
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured.
- In saucepan, heat milk with cream until bubbles form around edge of pan.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 509.8, Fat 26.9, SaturatedFat 15.3, Cholesterol 327.3, Sodium 121.6, Carbohydrate 58.2, Fiber 0.1, Sugar 44.6, Protein 11.1
GRAND MARNIER ORANGE SAUCE
Barbara Mooers inspired me to make this! Serve with Ice cream, top a cake, and dip fresh fruit into the sauce!
Provided by Rita1652
Categories Sauces
Time 7m
Yield 1 1/2 cups sauce
Number Of Ingredients 6
Steps:
- Mix butter and sugar heat in microwave oven on high for 1 minute.
- Add cream, Grand Marnier and orange zest.
- Heat for 2 minutes stir and heat for 1 more minute.
- Add orange food coloring for eye appeal stir.
- Serve warm.
Nutrition Facts : Calories 1333.5, Fat 90.7, SaturatedFat 57.1, Cholesterol 271.4, Sodium 466, Carbohydrate 135.9, Fiber 0.1, Sugar 133.3, Protein 2.3
CREME ANGLAISE SAUCE
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
- Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
- Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 40.4 g, Cholesterol 367.9 mg, Fat 48.5 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.7 mg, Sugar 36.4 g
GRAND MARNIER CRANBERRY SAUCE
This recipe is a favorite at Thanksgiving and wonderful on everything! Great the next day on toast. It's good anytime!
Provided by berrymarymac
Categories < 30 Mins
Time 25m
Yield 20-30 Spoonfuls, 20 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil with sugar and add cranberries. Stir until half have popped and add the rest of the ingredients.
- Cook until berries have popped and have a sauce consistency.
- Storage: The sauce will last one week in the fridge and 6 months in the freezer.
Nutrition Facts : Calories 52, Fat 0.1, Sodium 0.7, Carbohydrate 13.2, Fiber 1.1, Sugar 11.4, Protein 0.1
GRAND MARNIER SAUCE
Make and share this Grand Marnier Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Dessert
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
- In a medium saucepan, heat milk and cream until bubbly around the edges.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
EASY GRAND MARNIER SAUCE
This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....
Provided by babygirl65
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in a saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
- Remove from heat, stir in Grand Marnier and strawberries.
- Serve warm.
- My favorite is with pound cake and vanilla ice cream.
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