POACHED PEARS WITH CREME ANGLAISE
Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.
Provided by Karen From Colorado
Categories Dessert
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
- Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
- In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
- Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
- Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
- Stir in the vanilla.
- Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
- Refrigerate for at least 2 hours or for up to 2 days.
- Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
- With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
- Trim the bottoms so they stand upright.
- Leaving the stems intact, peel the pears.
- In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
- Bring to boil over high heat, then reduce heat to simmer.
- Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
- In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
- Fill a large bowl with cool water.
- Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
- Discard peels and membrane; drain and reserve the seeds.
- Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
- Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
- Remove and discard the cinnamon stick.
- Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
- Mix orange liqueur and cornstarch together in a small bowl.
- Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
- Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
- Sprinkle with pomegranate seeds and garnish with a mint sprig.
- Serve the remaining glaze alongside.
POACHED PEARS WITH CREME ANGLAISE
"The vanilla bean adds a wonderful smooth rich flavor to this easy, yet elegant dessert. " Found this recipe here, http://www.recipebridge.com/g/74/690440054/poached-pears-with-creme-anglaise-recipe, but it would not pinch.
Provided by Penny Batt
Categories Other Desserts
Time 25m
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. 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.
- 3. 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).
- 4. 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.
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- Stir together 1/3 cup sugar and egg yolks in bowl with 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, 2-3 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. Cover; refrigerate at least 1 hour.
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