Roasted Pears with Crème Anglaise for Dessert
Pears are a fruit that is well-suited to desserts like this one with Roasted Pears and Crème Anglaise. They get sweeter with baking or poaching and add a nice texture to cakes or muffins.
Join us from May 21 – June 1, 2020, for the Pitcher & Powell culinary adventure in Provence. Based out of a comfortable home near Aix-en-Provence, where we will hike, cook, explore and practice yoga. You will come away with new recipes and new friends.
Roasted Pears with Crème Anglaise
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
- 1 cup (240 ml) whole milk
- 1 Vanilla Bean split and scraped
Method for 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 175˚C or 350˚F unless the pears are not ripe, then roast until tender, which may take up to 40 minutes.
- Serve with Crème Anglaise.
Method for the Crème Anglaise:
- In a medium saucepan, combine milk and cream over medium-high heat.
- Scrape vanilla bean seeds into pan, add the pod as well.
- Heat over medium heat, just until mixture starts to bubble around the edges of the pan, about 2 minutes.
- Remove from heat; cover and let stand 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.