(for the pears)
8 pears (Bosc or Anjou) not too ripe
1 T plus additional lemon juice
4 cups water
2 cups sugar
1 t grated lemon peel
1 cinnamon stick
3 whole cloves
(for the Creme Anglaise)
1 cup milk
1/2 cup whipping cream
1 t vanilla extract
6 T sugar
6 large egg yolks
2 t cornstarch
[how to make]
(for the pears)
*Peel the pears and drop them into cold water containing some lemon juice. (This will keep the pears from turning dark.)
*In a large pot or Dutch oven, bring 4 cups water, the sugar, 1 T lemon juice and lemon peel to a boil.
*Add the cinnamon stick, cloves and pears.
*Cover and simmer for 30 minutes.
*Transfer the pears to a flat-bottomed dish, standing them up.
*Pour a little of the poaching syrup over them, cover and shill for several hours.
(for the Creme Anglaise)
*Combine the milk, cream and vanilla in a saucepan.
*Bring to a boil, remove from heat and let stand for 10 minutes.
*Gradually beat the sugar into the egg yolks and continue beating for about 3 minutes until the mixture is pale yellow and creamy.
*Beat in the cornstarch.
*Stir the milk and cream mixture into the yolks, beating vigorously with a wire whisk.
*Return the mixture to the saucepan and cook over very low heat, stirring with a wooden spoon until it is quite thick. This will take about 15 minutes. (Do not let the mixture boil.)
*Remove the sauce from the heat and cool, stirring frequently.
*Chill throughly and spoon over pears.
-makes 8-
Labels: Creme Anglaise recipe, fruit recipe, pear dessert recipe
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