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!
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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.
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Flaky tart pastry crust with a layer of chocolate, sweet pear slices and drizzled chocolate glaze.
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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.
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