Champagne Poached Pears with Créme Anglaise
Créme anglaise is a classic custard sauce that is super easy to make and requires only 4 or 5 ingredients. This is not a pudding-like custard but rather a thinner, pourable sauce. It is great drizzled over ice cream, pound cakes, berries or, in this case, poached fruit.
- Serves
- 4
Directions
-
For the Pears
-
Peel the pears, keeping the stems intact, if possible. Squeeze a little lemon juice over them to prevent discoloring.
-
In a saucepan over medium heat, bring the Champagne, water, honey, vanilla bean, cinnamon stick and lemon zest to a gentle boil.
-
Reduce heat and add the pears. Cover the pears completely with a piece of parchment cut to fit inside the pan. Press parchment down on pears – this will help prevent them from floating or bobbing. Simmer gently for 20 minutes or until fork tender.
-
Remove the pears from the poaching liquid and allow to cool for a few minutes while you make the créme anglaise.
-
For the Sauce
-
Fill a large bowl with ice water and set aside.
-
Whisk the egg yolks by hand for a minute or two, until smooth.
-
Add the sugar to the yolks and whisk for about 2 more minutes, or until the sugar is fully incorporated and the yolks are a lighter shade of yellow.
-
Heat the milk in a double boiler until it reaches 180 F. on an instant-read thermometer, just short of a simmer. Don’t let it boil.
-
Very slowly pour the hot milk into the egg and sugar mixture while whisking continuously. Don't add the milk too fast or the eggs will cook, and you don't want that.
-
Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185 F. The creme anglaise will be thick, but still pourable.
-
Now set the top part of your double-boiler into the bowl of ice water to cool the creme anglaise. Stir in the vanilla.
-
To serve, place a pear on a dessert plate or bowl and drizzle the sauce over top. Alternatively, allow the pears to cool completely and server with ice cream.
From Shawnie's class “New Year Champagne Celebration”
