Poached Pears With Crème Anglaise

Poached Pears With Crème Anglaise

The vanilla bean adds a wonderful smooth rich flavor to this easy, yet elegant dessert.

15 min. prep time
4 servings
000 Ratings


Creme Sauce

1/2 vanilla bean, sliced open lengthwise
1/3 cup sugar


1/4 cup sugar
1 1/2 cups white Zinfandel wine or white grape juice
3 whole cloves
1 cinnamon stick
1 tablespoon lemon juice
2 medium ripe pears, cut in half lengthwise, core removed


Fresh raspberries, if desired


Cook half & half and vanilla bean in 1-quart saucepan over medium heat 3-5 minutes or until mixture just comes to a boil. Remove from heat; remove vanilla bean.

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.

Combine 1/4 cup sugar, wine, cloves, cinnamon stick and lemon juice in 10-inch skillet. Cook over medium heat 3-4 minutes or until sugar is dissolved. 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 8-10 minutes or until pears are fork tender.

Spoon about 3 tablespoons creme sauce onto each of 4 individual serving dishes; place pear halves in sauce. Garnish with raspberries, if desired.

Nutrition Facts (1 serving)

Calories: 290

Fat: 6g

Cholesterol: 70mg

Sodium: 25mg

Carbohydrates: 44g

Dietary Fiber: 2g

Protein: 2g

Recipe #6510©1995Land O'Lakes, Inc.

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