Best 2 Poached Pears With Creme Anglaise Recipes
Indulge in the delightful symphony of flavors with our poached pears gracefully nestled in a pool of velvety crème anglaise. This classic dessert, with its ethereal texture and vibrant flavors, is a true testament to the culinary arts. As the pears gently surrender to the warm embrace of a delicately spiced poaching liquid, they absorb the essence of aromatic spices, transforming into tender and succulent gems. Accompanying this delectable treat is a luscious crème anglaise, a symphony of rich custard flavors that dance upon the palate. With its smooth, satiny texture and subtle sweetness, the crème anglaise elevates the poached pears to an orchestra of flavors, creating an unforgettable dessert experience. Each spoonful promises a harmonious blend of textures and flavors, leaving you captivated from the first bite.
Here are our top 2 tried and tested recipes!
POACHED PEARS BELLE HELENE
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
- Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
- Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
- Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
- Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.
Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g
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.
Tips:
- Choose ripe but firm pears for poaching. This will help them hold their shape and prevent them from becoming mushy.
- Use a variety of spices and flavorings in your poaching liquid to create a unique and flavorful dish. Cinnamon, cloves, star anise, and vanilla beans are all popular choices.
- Poach the pears until they are tender but still hold their shape. The exact cooking time will depend on the type of pear and the size of the pieces.
- Serve the poached pears warm or chilled, with crème anglaise, whipped cream, or ice cream.
Conclusion:
Poached pears are a classic dessert that can be enjoyed year-round. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a truly unique and memorable dish that will impress your friends and family.
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