Poached Pears With Creme Anglaise Recipe

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Poached Pears With Creme Anglaise
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Ingredients
14
Count
Nutrition
550
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
  2. Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
  3. In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
  4. Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
  5. Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
  6. Stir in the vanilla.
  7. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
  8. Refrigerate for at least 2 hours or for up to 2 days.
  9. Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
  10. With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
  11. Trim the bottoms so they stand upright.
  12. Leaving the stems intact, peel the pears.
  13. In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
  14. Bring to boil over high heat, then reduce heat to simmer.
  15. Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
  16. In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
  17. Fill a large bowl with cool water.
  18. Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
  19. Discard peels and membrane; drain and reserve the seeds.
  20. Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
  21. Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
  22. Remove and discard the cinnamon stick.
  23. Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
  24. Mix orange liqueur and cornstarch together in a small bowl.
  25. Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
  26. Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
  27. Sprinkle with pomegranate seeds and garnish with a mint sprig.
  28. Serve the remaining glaze alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 549.5 Kcal (2301 kJ)
Calories from fat 91.61 Kcal
% Daily Value*
Total Fat 10.18g 16%
Cholesterol 66.03mg 22%
Sodium 63.4mg 3%
Potassium 833.69mg 18%
Total Carbs 99.54g 33%
Sugars 66.92g 268%
Dietary Fiber 7.9g 32%
Protein 13.03g 26%
Vitamin C 12.3mg 20%
Vitamin A 0.6mg 20%
Iron 1.8mg 10%
Calcium 224mg 22%
Amount Per 100 g
Calories 126.12 Kcal (528 kJ)
Calories from fat 21.03 Kcal
% Daily Value*
Total Fat 2.34g 16%
Cholesterol 15.15mg 22%
Sodium 14.55mg 3%
Potassium 191.34mg 18%
Total Carbs 22.85g 33%
Sugars 15.36g 268%
Dietary Fiber 1.81g 32%
Protein 2.99g 26%
Vitamin C 2.8mg 20%
Vitamin A 0.1mg 20%
Iron 0.4mg 10%
Calcium 51.4mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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