Author Notes
I wanted to incorporate the flavors of vanilla with something a little out-of-the ordinary. Fresh bay has a hint of sweetness. I thought it would marry well with saffron and vanilla. The Epicurious website provided the technique for poached pears from the March, 1997, issue of Gourmet magazine (minus the Port and spices). For a crème Anglais I looked to the February, 1998, issue of Bon Appetit. Please note that the bay leaves must be fresh, not dry. —creamtea
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Ingredients
- For the Crème Anglaise (best made a day ahead)
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1 pinch
saffron threads
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3/4 cup
whole milk
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3/4 cup
light cream
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1
2-3 inch vanilla bean, split, the seeds scraped with the point of a sharp knife
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2
fresh bay leaves (not California), twisted along the central stem to crack and release aromas; try not to detach the pieces
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1 pinch
fine sea salt
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3 tablespoons
organic sugar
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4
large egg yolks
- For the poached pears
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6
firm but ripe Bartlett pears, a thin slice taken off the bottom of each to enable it to stand, and peeled, leaving stems intact.
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5-6 (or more) cups
water
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1/3 cup
organic sugar
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2 tablespoons
freshly-squeezed, strained lemon juice
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2
fresh bay leaves (not California), twisted along the central stem to crack and release aromas; try not to detach the pieces
-
1
vanilla bean (left intact)
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1 pinch
fine sea salt
Directions
- For the Crème Anglaise (best made a day ahead)
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Pre-heat oven to 200º. Place saffron threads on a small square of aluminum foil, about 3 1/2" on a side, separating slightly,
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Place foil in oven and toast saffron 7-8 minutes. Set aside.
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Place about 2" of water in the bottom half of a double-boiler and set upon a medium flame. Bring to a simmer and turn heat to low.
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In a small heavy saucepan, combine milk, cream, reserved saffron, vanilla seeds (whisk to disperse the seeds) and the shell of the vanilla bean, bay leaves, and salt. Scald over medium-low heat (tiny bubbles will form beads at the very edge of the milk). Remove from heat, remove bay leaves, and allow to cool slightly.
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In a medium bowl or top of double boiler, beat eggs with sugar. Pour cream mixture in a thin stream into eggs, whisking. When combined, place mixture over (not in) simmering water in base of double boiler and whisk constantly until custard thickens slightly and coats the back of a wooden spoon. A finger drawn across the custard on the spoon will leave a clear path. Strain sauce into a bowl, cover surface with plastic wrap, and place in refrigerator to chill. Allow to ripen 1 day to meld flavors.
- For the poached pears
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In a saucepan or kettle large enough to hold the the pears, combine water, sugar, lemon juice, bay leaves, vanilla bean and salt. Bring to a simmer over medium heat, stirring to dissolve sugar.
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Carefully arrange pears on their sides in bottom of pan, add enough additional water to just barely cover, return heat to simmer, and reduce heat.
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Poach until cooked through and tender, about 35-45 minutes. Remove pears to a heatproof dish and continue simmering syrup until it is thickened and measures about 1 cup. Pour syrup over pears and cool to room temperature, or, alternatively, chill in refrigerator. Serve pears with Crème Anglaise as an accompaniment
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