Champagne-Poached Pears With CrèMe Anglaise – a delicious recipe with milk, vanilla bean, egg yolks, sugar, white wine sparkling, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the creme anglaise, combine milk and vanilla bean in a medium saucepan. Bring to near boiling point over medium heat but do not boil. Strain, discarding vanilla bean. Whisk together yolks and sugar until thick. Gradually whisk in hot milk then transfer to a clean saucepan. Stir over low heat for 5-10 mins, until thick enough to coat the back of a wooden spoon. Transfer to a serving vessel.
2
For the poached pears, bring wine, 2 cups water, sugar, cinnamon and citrus zest to a boil. Add pears. Reduce heat, cover with parchment paper and simmer for 20 mins, until tender. Remove pears. Simmer poaching liquid for 20-25 mins, until syrupy. Drizzle over pears.
3
Serve with creme anglaise.
894
kcal
Calories
30
g
Fat
108
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup 2% milk, 1 vanilla bean halved lengthwise, seeds scraped out, 4 egg yolks, 1/3 cup granulated sugar, and more.
Yes, Champagne-Poached Pears With CrèMe Anglaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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