Roasted Pears with Crème Anglaise for Dessert
Dessert · Flans, Puddings · Provencal Recipes · Tasha Powell · TastePears are a fruit well-suited to desserts like this one with Roasted Pear and Crème Anglaise. They get sweeter with baking or poaching and add a nice texture to cakes or muffins. Join Pitcher & Powell for culinary adventures in Provence and beyond.
Roasted Pears with Crème Anglaise
Serve one to two pear halves per person; adjust the proportions after deciding the serving size. In this case, I used 1/2 pear per person, but it doesn't hurt to make extra.
Equipment
Ingredients
For the Pears:
- 4 Bosc pears 1/2 per person, or add more pears
- ½ tsp cinnamon
- 1 tsp cardamom
- 1/2 cup (120 ml) honey
- 4 oz (114 g) butter
- pinch of salt
- 8 star anise remove after roasting the pears
For the Crème Anglaise:
- 4 egg yolks
- 1 cup (225 g) sugar
- 1 cup (240ml) heavy cream (35%)
- 1 cup (240 ml) whole milk
- 1 vanilla bean split and scraped
Instructions
Prepare the Pears:
- Heat honey and butter until melted, and whisk in spices and salt.
- Using a pastry brush, coat the mixture on the pears.
- Roast for 20 minutes at 175ºC or 350ºF unless the pears are not ripe, then roast until tender, which may take up to 40 minutes.
- Serve with crème Anglaise.
Prepare the Crème Anglaise:
- In a medium saucepan, combine milk and cream over medium-high heat.
- Scrape vanilla bean seeds into the pan, and add the pod as well.
- Heat over medium heat; just until the mixture starts to bubble around the edges of the pan, about 2 minutes.
- Remove from heat; cover and let stand for 15 minutes.
- In a medium mixing bowl, whisk the egg yolks with sugar.
- Pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine.
- Add more of the milk mixture, and whisk to combine.
- Pour this mixture into the remaining cream mixture in the pan.
- Cook over medium heat, stirring constantly until custard is thick enough to coat the back of a spoon, about 5 to 7 minutes.
- Strain through a fine sieve into a medium bowl to remove the vanilla pod over an ice-water bath. Let stand until cold, stirring occasionally.
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