Amaretto Poached Pears with Crème Anglaise
These simple, yet elegant poached pears are the perfect way to cap off a winter holiday meal. Infused vanilla and warming spices like cinnamon and clove, this recipe emphasizes the beauty of seasonal ingredients and unfussy cooking. Serve them with warm crème anglaise.
Poached pears are rustic, elegant and absolutely delicious. I like to serve them bowls surrounded by warm, vanilla-infused crème anglaise. A dollop of crème fraîche, or a scoop of good vanilla ice cream would be just as nice. But honestly, they’re so good all on their own, you might not even need anything else.
Ingredients You’ll Need:
To make poached pears you will need: ripe, firm pears, sugar, vanilla bean, cinnamon, clove and amaretto liqueur. To make crème anglaise you will need: egg yolks, milk, sugar, vanilla bean.
*See recipe card for additional notes and ingredient substitutions.*
Choosing Pears for Poaching: Any variety of pear can be used for poaching. Look for pears that are ripe but firm. Spend a few extra minutes selecting the most pristine, unblemished pears you can find.
Recipe Steps:
Step 1. Poach the Pears
In a medium sauce pot, large enough to hold four pears, add the water, sugar, amaretto, and spices – bring to a simmer. Peel and core the pears, leaving the stems in tact and transfer them to the poaching liquid. Simmer for 30-45 minutes until tender but not mushy. To test for doneness, insert a cake tester or pairing knife into the thickest portion of the pear. When the pears are done there should be no resistance. Transfer the cooked pears to a baking tray to cool. Reduce the poaching liquid down by about half to two-thirds. Just before serving, spoon a little of the reduced poaching liquid over each pear.
Step 2. Make the Crème Anglaise
Crème anglaise is a classic French custard sauce that’s surprisingly easy to make. It’s makes the base for vanilla ice cream. Heat the milk, vanilla and a pinch of salt in a small sauce pot. Watch it carefully, as soon as it begins to simmer turn off the heat. In a separate bowl, whisk together the egg yolks and sugar until pale yellow. While whisking, begin to slowly pour in the hot milk into the egg mixture, just a few tablespoons at first to temper the eggs. If you pour the milk in too quickly the eggs will scramble. Continue whisking until all of the milk is incorporated then transfer the mixture back to the sauce pot. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain through a fine mesh sieve.
Step 3. Serve
Divide the warm crème anglaise between four bowls then top each one with a pear. Serve immediately.
Note: If you don’t plan to serve the pears right away, store them in the cooled poaching liquid, in the refrigerator for up to three days, reheat gently in a sauce pot over low heat.
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Amaretto Poached Pears with Crème Anglaise
Ingredients
Poached Pears
- 1 cup amaretto
- 1/2 cup granulated sugar
- 4 cups water - plus more as needed
- 2 cinnamon sticks
- 4 cloves
- 1/2 vanilla bean pod
- 4 firm, ripe pears
Crème Anglaise
- 1 cup whole milk
- 1/2 vanilla bean pod
- 1/8th teaspoon salt
- 1/4 cup granulated sugar
Instructions
Poached Pears
- In a medium/large sauce pot (something big enough to fit the pears) heat the amaretto, sugar, water, cinnamon and cloves. Slice the vanilla bean in half lengthwise then use the point or edge of the knife to scrape the seeds loose from the pod. Add the seeds and pod to the pot. Bring the poaching liquid to a very low, slow simmer.
- While the poaching liquid is coming up to a simmer, prepare the pears for poaching. Cut a thin slice off the bottom of each pear to create a flat, sturdy base. Use a small melon baller to scoop out the core and seeds. See note below if you don't have a melon baller. Peel the pear from top to bottom, leaving the stem in tact then transfer to the poaching liquid. Repeat with the rest of the pears.
- The pears should be fully submerged in the poaching liquid, if they're not – add more water as needed to cover them. If float and bob out of the water, cut a circle of parchment to fit the size of the pot and place it directly over the pears, pressing down every so often while they simmer, to keep them submerged. Cook the pears until tender, but not mushy, about 30 minutes. Transfer the pears to a clean plate or baking tray to cool slightly. Reduce the poaching liquid down by two-thirds then spoon over the pears. Serve with warm crème anglaise, recipe follows.
Crème Anglaise
- In a small saucepan combine the (scraped) vanilla bean pod and seeds, and a pinch of salt. Place over medium heat until small bubbles form around the edges. Don't let it come to a full boil. Turn off the heat.
- In a separate bowl, whisk together the egg yolks and sugar until light and fluffy. Gradually pour in the hot milk mixture, about 1/4 cup at a time, whisking constantly to prevent the eggs from curdling.
- Return the milk and egg mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Remove from heat and strain through a fine mesh sieve into a bowl.
Notes
- Pears: any variety of pear can be used for poaching. Look for pears that are ripe but firm. Spend a few extra minutes selecting the most pristine, unblemished pears you can find.
- Sugar: substitute, honey or maple syrup
- Cinnamon Sticks: substitute, 1 teaspoon ground cinnamon
- Vanilla Bean: substitute, 1 tablespoon vanilla extract or vanilla bean paste
