POACHED PEARS WITH CREME ANGLAISE

Poached Pears With Creme Anglaise image

Provided by Penny Batt

Time 25m

Number Of Ingredients 14

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CREME SAUCE INGREDIENTS:
2/3 c half & half
1/2 vanilla bean, sliced open lengthwise
1/3 c sugar
2 egg yolks
PEARS INGREDIENTS:
1/4 c sugar
1 1/2 c white zinfandel wine or white grape juice
3 whole cloves
1 cinnamon stick
1 Tbsp lemon juice
2 medium ripe pears, cut in half lengthwise, core removed
GARNISH INGREDIENTS:
fresh raspberries, if desired

Steps:

1. Cook half & half and vanilla bean in 1-quart saucepan over medium heat until mixture just comes to a boil (3 to 5 minutes). Remove from heat; remove vanilla bean.
2. Meanwhile, stir together 1/3 cup sugar and egg yolks in small bowl with wire whisk until light and lemon-colored. Gradually whisk hot half & half into beaten egg yolk mixture; return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture reaches 160°F. and is thick enough to coat back of metal spoon (2 to 3 minutes). Cover; refrigerate at least 1 hour.
3. Combine 1/4 cup sugar, wine, cloves, cinnamon stick and lemon juice in 10-inch skillet. Cook over medium heat until sugar is dissolved (3 to 4 minutes). Place flat-side of pear halves on cutting board; make 3 to 4 lengthwise cuts in each pear half, starting about 1/2 inch from stem and cutting to bottom. Place pears in wine mixture; spoon wine mixture over pears to prevent browning. Cook over medium heat until pears are fork tender (8 to 10 minutes).
4. To serve, spoon about 3 tablespoons creme sauce onto each of 4 individual serving dishes; place pear halves in sauce. Garnish with raspberries, if desired.