Back Vanilla Poached Pears in Custard Sauce
6 Pears, at room temperature
3 Tbsp. / 45 mL Watkins Vanilla Extract
3 Tbsp. / 45 mL Honey
Creme Anglaise
3/4 Cup / 180 mL Creme Chantilly
Watkins Nutmeg (as garnish)
Fill a 5-quart / litre saucepan half full with water. Bring to a boil. Meanwhile, core pears from the bottom, leaving stem intact, then peel. Stir vanilla and honey into water. Set pears in water. Bring water back to a boil, reduce heat and simmer pears until tender but not soft (10 to 20 minutes). Remove from poaching liquid, drain well. Cover and chill until serving time.
Creme Anglaise
(Custard Sauce)
1 - 1/2 Cups / 375 mL Whole Milk
4 Egg Yolks
1/4 Cup / 60 mL Sugar
Dash of Salt
1 teas. / 5 mL Watkins Vanilla Extract
Heat milk in double boiler until
tiny bubbles appear around edge of pan. Beat egg yolks, sugar and
salt, mixing well. Pour milk into the egg mixture slowly, beating
constantly. Return mixture to double boiler; place over hot (not
boiling) water. Water should not touch pan. Stir constantly,
until
mixture is thick enough to coat metal spoon (8 to 10 minutes).
Pour custard into a bowl; cover with plastic wrap and set in a
larger bowl of ice water to cool. Stir in vanilla. Refrigerate
until cold.
Creme Chantilly
(Sweetened Whipped Cream)
1 Cup / 250 mL Heavy Whipping Cream
3 Tbsp. / 45 mL Powdered Sugar
1 teas. / 5 mL Watkins Vanilla Extract
Beat the cream in a chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat. Makes 2 cups.
To assemble: With pastry tube, fill center of pears with Creme Chantilly. Divide custard sauce evenly between 6 serving dishes. Place pear upright in center of custard. Pipe remaining whipped cream on sides of pears as desired. Sprinkle with nutmeg. Serve immediately. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 310, Protein 5g, Carbohydrates 49g, Sodium 40mg, Fat
11g, Saturated Fat 5g, Cholesterol 168mg, Dietary Fiber 5g
© Copyright 1999 The Rising
Stars Team
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