Wine-Poached Pears Baked In Custard Cream Recipe

Name: Wine-Poached Pears Baked In Custard Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: to poach pears; 3 firm-ripe Bosc pears, peeled, halved, the seeds scooped out with a melon baller, and cored with a sharp knife; 4 cups sweet bubbly white wine (I used Moscato); 3 tablespoons granulated organic sugar; 1/2 vanilla bean, split, and the seeds scraped with the point of a sharp knife; 1 tablespoon freshly-squeezed lemon juice plus a little extra for squeezing over pears; for the final assembly; 1 tablespoon butter plus extra for greasing the pan; 2 cups half-and-half; 3 tablespoons granulated organic sugar; 1/2 vanilla bean, split, and the seeds scraped with the point of a sharp knife; 2 tablespoons cornstarch, sifted

Servings: persons

to poach pears
3 firm-ripe Bosc pears, peeled, halved, the seeds scooped out with a melon baller, and cored with a sharp knife
4 cups sweet bubbly white wine (I used Moscato)
3 tablespoons granulated organic sugar
1/2 vanilla bean, split, and the seeds scraped with the point of a sharp knife
1 tablespoon freshly-squeezed lemon juice plus a little extra for squeezing over pears
for the final assembly
1 tablespoon butter plus extra for greasing the pan
2 cups half-and-half
3 tablespoons granulated organic sugar
1/2 vanilla bean, split, and the seeds scraped with the point of a sharp knife
2 tablespoons cornstarch, sifted

1
Pre-heat oven to 375u00b0.
2
Butter a casserole large enough to hold the pear halves in one layer.
3
In a medium saucepan, combine the white wine, 3/4 C sugar, half-pod of the vanilla bean and seeds, and lemon juice. Bring to a boil and simmer, uncovered, 3-4 minutes. Add pear halves. Turn flame to low.
4
Poach for 10-15 minutes or until tender, lift with slotted spoon and place in buttered casserole cut-side down, alternating the direction of the pears. Continue to simmer down the syrup until reduced by 1/3. Brush about a teaspoon of syrup onto each pear half. Dot each pear half with butter.
5
In a small heavy saucepan, combine the half-and-half, the 3 tablespoons of sugar, the remaining 1/2 vanilla bean and its seeds, and the cornstarch. Over medium heat and whisking constantly, bring the cream mixture gently to a boil. Lower heat and continue to whisk until slightly thickened, about 8 minutes. Remove vanilla bean and gently pour cream around the pears. Cover with aluminum foil and bake for 10 minutes; remove cover and bake an additional 30-40 minutes (begin checking after 20 minutes) until custard has thickened and poufed a bit and top and edges have browned nicely. Remove from oven, serve warm.

214

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: to poach pears, 3 firm-ripe Bosc pears, peeled, halved, the seeds scooped out with a melon baller, and cored with a sharp knife, 4 cups sweet bubbly white wine (I used Moscato), 3 tablespoons granulated organic sugar, and more.

Yes, Wine-Poached Pears Baked In Custard Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wine-Poached Pears Baked In Custard Cream

How did you like this recipe?

Frequently Asked Questions