Pears Baked in Cream

By • November 6, 2012 • 3 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I wanted a simple homey dish of pears baked in cream. I flipped through Martha Stewart's Pies and Tarts: a pear tart provided the basis for the poaching liquid. I had an open bottle of wine to use up. There wasn't nearly enough in there--is there ever?-- so I opened a second bottle of same. This in itself was cause for celebration, so I raised a glass and sampled some. Immediately things fell into place--oops! I forged tipsily ahead. For the cream sauce I referred to a new book on my shelf, Gâteaux from the Fait Maison series for a sort of crème Anglais, sans eggs. Here is the happy result. Let me know how you like it!creamtea

Serves 6

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 375º.
  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. You may continue to boil down the syrup until reduced by 1/3, in order to brush a teaspoon or so of syrup onto each pear half. Dot each pear half with the tablespoon of 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 20-40 minutes until custard has thickened and poufed a bit and top and edges have browned nicely. Remove from oven, serve warm.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Cumberland_pass_atv_trip_-_july_20__2013_019

over 1 year ago JanetFL

A person very dear to me just gave me Martha Stewart's Pies & Tarts....love your recipe and have some Moscato just begging to be used.

Dsc00859_2

about 2 years ago creamtea

Not really "my" new book as in I wrote it, but as in a new acquisition to my cooking library. Was racing to submit this in time!

Dsc00859_2

about 2 years ago creamtea

Make that one tablespoon freshly-squeezed lemon juice o_O