DessertFlans, PuddingsProvencal RecipesTasha PowellTaste

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.

Winter Dinner Party Menu Roasted Pears with Crème Anglaise

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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 people


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) milk, whole
  • 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.
Keyword Dessert, Pears
Tried this recipe?Let us know how it was!

Other Dessert Recipes with Pears:

Stuffed Poached Pears with Berry Purée

Sunken Pear Cake

Tart Provencal Pears and Chocolate

Pear and Honey Tart

Red Wine Poached Pears


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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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