Poached Pear with Creme Anglaise

Poached Pear with Creme AnglaisAll I can say is wow! This is a classy dessert that isn’t too sweet, but very satisfying. Let me say this, it’s deceivingly simple to make and will yield great results. The photo wasn’t the best plating as everyone gobbled up the the good ones before I had a chance to photograph it. This was my first attempt at this dessert and my guests were licking their plates. Need I say more?


Poached Pears

  • 4 cups water
  • 1 cup dry fruity wine
  • 1 1/4 cups sugar
  • zest & juice of one lemon
  • 4 Bosc pears
  • 1 to 2 pieces star anise
  • 1 cinnamon stick
  • 1 small piece of fresh ginger
  • 1 vanilla bean, scraped

Crème Anglaise

  • 5 egg yolks
  • 1 cup milk
  • 1 cup 35% cream
  • 3 tbsp. sugar
  • 1 vanilla bean, scraped


Poaching the pears

  1. Bring the water and wine to a boil adding the sugar until it dissolves.
  2. Turn down to a simmer adding the zest and juice of lemon, star anise, cinnamon stick, ginger and vanilla.
  3. Scoop out the small blossom end of each pear and peal the skin leaving the stem.
  4. Place the pears into the poaching liquid, adding more water if needed to cover the pears.
  5. Cook the pears for 15 to 40 minutes, depending on their ripeness until tender and translucent, but not soft. Test with a knife at the thickest part of the pear to check for doneness.
  6. Remove from the heat and cool. Serve warm or chilled with the crème anglaise.

The crème anglaise

  1. Separate the yolks into a bowl and whisk just enough to break them up.
  2. Heat the milk and cream over medium heat, stirring occasionally to dissolve the sugar. When hot, whisk a little of the milk into the egg yolks and then whisk the yolks into the hot milk.
  3. Add the vanilla
  4. Cook over medium heat stirring constantly until the mixture thickens just enough to coat the back of the spoon. DO NOT LET IT BOIL or the eggs will curdle.
  5. Remove from the heat and quickly strain.
  6. Serve it warm or chilled with the poached pears.