| Cuisine: French | Type: Dessert | Serves: 6 |
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Source:
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Better Homes & Gardens/November 1991 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 medium pears 1/3 cup packed brown sugar 1/4 cup dry or cream sherry 1 tbs. lemon juice 1 tbs. vanilla 1/2 tsp. ground cinnamon 1 recipe Creme Anglaise Freshly grated nutmeg or ground nutmeg |
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Instructions:
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1. Halve pears lengthwise; core and peel. Place halves on cutting board, flat side down. Make about 7 lengthwise cuts in each pear half; starting about 1/2 inch from stem and cutting to the bottom. Place pears, flat side down in a 12x7 1/2x2 baking dish. Set aside. 2. In a small saucepan combine brown sugar, sherry, lemon juice, vanilla, and cinnamon. Cook and stir over medium heat until sugar is dissolved. Pour sugar mixture over pears. Bake, covered in a 350° oven for 35 to 40 minutes or until tender. 3. To serve, spoon about 1/3 cup Creme Anglaise onto each dessert plate. Drizzle with some of the warm pear cooking liquid, swirling as desired. Arrange warm pears on top. Sprinkle with nutmeg. 4. CREME ANGLAISE: In a heavy medium saucepan, stir together 2 cups milk, 5 egg yolks, 2/3 cup sugar, and a dash of salt. Cook and stir over medium heat. Continue cooking egg mixture until it just coats a metal spoon. Remove from heat. Stir in 1 tsp vanilla, rum or sherry. Quickly cool the custard by placing the saucepan in a bowl of ice water and stirring for 1 to 2 minutes. Cover surface with clear plastic wrap. Chill until serving time. |
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Related recipes:
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None |
2001-03-10