Poached Pears with Crème Anglaise
The vanilla bean adds a wonderful smooth rich flavor to this easy, yet elegant dessert.
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2/3 cup Land O Lakes® Half & Half
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
How to make
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. (Pear will have wide flat slices) 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.
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