RECIPES

Full Blood Poached Pears, Crème Anglaise

By Chef Chris Yuille
October 31, 2024
Serves
8
Ingredients
POACHED PEARS-
Pears4 large, firm
Flamingo Estate Maschera Wine1 bottle, or any bold red wine
Sugar3/4 cup
Star Anise2 whole
Cinnamon1 stick
Cloves1/2 tsp
Vanilla Bean1, split in half
CRÈME ANGLAISE-
Heavy Cream2 cups
Vanilla Bean1, seeds scraped
Sugar1/2 cup
Egg Yolks5
Steps
  1. Peel pears as smoothly as possible, leaving the stem intact.
  2. Combine the Maschera Wine, sugar and spices in a pot over a medium heat. Bring to a simmer, whisking to dissolve the sugar. Add the pears and cover with a cartouche* to help keep the pears submerged. Reduce heat and simmer very gently until the pears are tender, 20-40 minutes depending on the pears.
  3. Remove from heat and let the pears cool to room temperature in the syrup. For best results, refrigerate in the syrup overnight.
  4. The next day, remove pears from the syrup. Halve vertically, then remove the seeds and cores.
  5. For the crème anglaise, heat cream, vanilla bean and half the sugar in a medium saucepan. Remove from heat and allow to infuse. Whisk the remaining sugar with the egg yolks until pale and airy. Slowly pour one third of the hot cream into the yolk mixture, whisking constantly, then pour the tempered yolk mixture into the saucepan. Cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon.
  6. To serve, pour the hot crème Anglaise into eight warm bowls, then place a pear half on top
  7. *A parchment paper lid that covers the surface of the liquid.
  8. Note: Begin one day in advance
Cook a meal for someone you love
Cook a meal for someone you love