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.
Tried this recipe?Let us know how it was!
Other Dessert Recipes with Pears
Poached Pears with Berry Purée
This recipe can be prepared with any variety of pear that you like. The best is to select fruit that has a large bottom (better for filling with the "surprise"). Prepare the pears and the filling in advance, a day or two ahead of serving.
Check out this recipe
Sunken Pear Cake
Pears tend to spoil quite quickly, it seems like one minute they are hard and then way too soft. This is an easy dessert recipe to help you use up those fresh, harvest pears.
Check out this recipe
Chocolate Tart with Caramelised Pears
Flaky tart pastry crust with a layer of chocolate, sweet pear slices and drizzled chocolate glaze.
Check out this recipe
Pear and Honey Tart
Light flaky butter short crust pastry teeming with sweet caramel honey flavoured pear cubes topped with ice cream or crème fraiche,
Check out this recipe
Pears Poached in Red Wine
Celebrate the harvest season with this fruit-based dessert. Poached pears are easy to make and versatile. Serve with ice cream, crème Anglaise or even a strong cheese.
Check out this recipeFull-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Salmon Wellington - Salmon en CrôuteRelated Provence Articles
Lemon-Frosted Pistachio Cake for Dessert
January 13, 2020
To bringing a course for the meal that related to our interpretation of the song. My contribution was this delicious Lemon-Frosted Pistachio Cake, a recipe by food writer, author and chef Nigel Slater.…
Make this Plum Tart for Dessert
September 13, 2019
Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart.…
Simple Dessert Blood Orange and Ricotta Cream
April 27, 2022
Whenever it is blood orange season, we make a point of using this distinctive citrus in salads, cocktails and desserts. Below is a recipe for Blood Orange and Ricotta Cream is, a simple and delicious dessert you can make in no time. Enjoy this dessert with a glass of Pure rosé; it perfectly matches its …
Homemade Apple Beignet with Caramel Ice Cream Recipe
September 17, 2018
This recipe turns seasonal apples into the best doughnuts ever. No one (or at least no one I know) can resist a homemade apple beignet served with caramel ice cream. It's slightly fussy to deep-fry the battered apples while your guests are there, but trust me they won't mind at all.…
No Comment