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.
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Qasim Asif
[email protected]These poached pears were a bit too sweet for my taste. I think I would use less sugar next time.
Afsheen Naeem
[email protected]I'm not sure what I did wrong, but my creme anglaise turned out curdled. I think I might have overheated it.
Robert Nyland
[email protected]I thought this recipe was a bit bland. I would probably add some spices or herbs to the poaching liquid next time.
chasity edwards
[email protected]The creme anglaise was a bit too thick for my taste. I would probably thin it out with a little bit of milk next time.
Santhush Peiris
[email protected]These poached pears were a bit too firm for my taste. I think I would cook them for a little bit longer next time.
Mannan Butt
[email protected]I love the combination of pears and creme anglaise. This recipe is a classic for a reason. The pears are always tender and juicy, and the sauce is always smooth and creamy. I highly recommend this recipe.
Seth Bighead
[email protected]This was my first time making creme anglaise, and it turned out great! The pears were perfectly poached and the sauce was smooth and creamy. I will definitely be making this recipe again.
Dorian Villegas
[email protected]I thought this recipe was just okay. The pears were a bit bland and the creme anglaise was too sweet. I wouldn't make this recipe again.
Bushra meer Bushra
[email protected]These poached pears were delicious, but the creme anglaise was a bit too rich for my taste. I would probably make the pears again, but I would use a different sauce.
Ty Claridge
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved. I think there are easier ways to make poached pears.
Kamran Hd
[email protected]These poached pears were a bit too tart for my taste, but the creme anglaise helped to balance out the flavors. Overall, it was a good recipe and I would make it again, but I would use a sweeter variety of pear.
Kayum Ali
[email protected]I love poached pears, and this recipe is one of my favorites. The pears are always tender and juicy, and the creme anglaise is always smooth and creamy. I highly recommend this recipe to anyone looking for a delicious and easy dessert.
Sandra Benjamin
[email protected]These poached pears were so easy to make and they turned out so well. The pears were tender and flavorful, and the creme anglaise was the perfect complement. I will definitely be making this recipe again and again.
Huzaifa shona 11
[email protected]I made these poached pears for a dinner party, and they were a huge hit. Everyone loved them! The pears were perfectly cooked and the creme anglaise was divine. I will definitely be making this recipe again.
CRAZY CREEPY CLOWN
[email protected]This was my first time poaching pears, and I was really happy with the results. The pears were tender and juicy, and the creme anglaise was perfectly creamy and flavorful. I would definitely make this recipe again.
Nasim Boss
[email protected]I'm not usually a dessert person, but these poached pears were so good that I couldn't stop eating them. The pears were perfectly cooked and the creme anglaise was smooth and creamy. I would highly recommend this recipe to anyone looking for a delici
Sharing Khan
[email protected]These poached pears were an absolute delight! The creme anglaise was the perfect complement, adding a touch of richness and creaminess. The pears were cooked to perfection, tender and flavorful. I will definitely be making this recipe again.