Poached Pear with Creme Anglaise

5 from 1 vote

It's pear season, and I absolutely love pears! You have to try this amazing poached pears with creme anglaise recipe which I like to cook in my sauce pot. It is an easy dessert recipe that will satisfy any sweet tooth and its classic french in style. This dessert recipe isn't going to take all day to make perfect for pear season! If you like poached pear you can try an alternative variation to this recipe here.

It is a really forgiving recipe that is hard to mess up all you have to worry about is not overcooking the pears or anglaise. Here is the recipe and I hope you really enjoy this classic poached pear recipe and creme anglaise dessert!

Ingredients

6 people

Creme Anglaise

1/2 cup whole milk
1/2 cup cream
1/2 bean vanilla bean
3 large egg yolks
1/2 cup sugar

Poached pears

6 whole bosc pears
1/2 cup white wine
6 cups water
1 cup sugar
1 whole lemon juiced and zested
1 stick cinnamon
1 piece star anise
1 each bay leaf
1 tsp salt

Nutritional information

Calories: 321kcalCarbohydrates: 53gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 121mgSodium: 421mgPotassium: 64mgFiber: 1gSugar: 51gVitamin A: 456IUCalcium: 61mgIron: 1mg

Prep Time 25

Cook Time 40

Total Time 1 5

Servings 6 people

For the creme anglasie

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

How to make poached pears

Peel pears leaving the stem on and place them in a pot with water, sugar, wine, lemon peel and zest, all the spices. Then take a piece of parchment paper and cut a square. Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle. Then fold two more times continuing the triangle.
Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the pears so they stay submerged. Slowly bring the pot to barely simmering. Cook for 20-30 minutes or until the pears are tender all the way through. Check them with a cake tester or toothpick. Cool to room temperature.