Best Pears A La Creme Recipes

PEARS A LA CREME RECIPE - (4/5)

Steps:

• Simmer all ingredients except ice cream for 10 minutes. Scoop ice cream into bowl, pour over, and serve immediately.

CREAMY PEAR PIE

Steps:

• In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

POACHED PEARS WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
• Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
• In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
• Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
• Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
• Stir in the vanilla.
• Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
• Refrigerate for at least 2 hours or for up to 2 days.
• Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
• With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
• Trim the bottoms so they stand upright.
• Leaving the stems intact, peel the pears.
• In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
• Bring to boil over high heat, then reduce heat to simmer.
• Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
• In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
• Fill a large bowl with cool water.
• Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
• Discard peels and membrane; drain and reserve the seeds.
• Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
• Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
• Remove and discard the cinnamon stick.
• Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
• Mix orange liqueur and cornstarch together in a small bowl.
• Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
• Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
• Sprinkle with pomegranate seeds and garnish with a mint sprig.
• Serve the remaining glaze alongside.

COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE

Steps:

• Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
• Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
• To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
• Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.