Amaretto Poached Pears with Crème Anglaise

Two poached pears, in ceramic bowls, surrounded by vanilla sauce.

5 from 1 vote

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.

Prep Time10

Cook Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 469kcal

Author: Leigh Anderson

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 or 1 teaspoon vanilla extract
1/8th teaspoon salt
2 large egg yolks
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

Ingredient Notes and Substitutions:

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

Make Ahead/Storing Leftovers: 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.

Don't own a melon baller? My recommendation in that case is to just leave the core and seeds in tact. Any other method of removal will damage in structural integrity of the pears. Give your guests a heads up they should eat around the core and seeds.

Nutrition