Poached Pears with Grand Marnier Custard Sauce
Indulge in the elegance of poached pears with Grand Marnier custard sauce, a dessert that combines simplicity with sophistication. Tender Bosc or Anjou pears are gently poached in a fragrant vanilla-laced syrup, infusing them with subtle sweetness and delicate citrus notes. The star of this dish, however, is the velvety custard sauce enriched with Grand Marnier, offering a luxurious blend of creamy texture and orange liqueur's zesty aroma. Perfectly balanced and visually stunning, this dessert is ideal for dinner parties or an intimate treat. Serve the pears upright, draped in the luscious custard, and watch as this restaurant-worthy creation transforms your table into a scene of pure indulgence.
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Recipe Information
Ingredients
- 4 pieces ripe pears (preferably Bosc or Anjou)
- 4 cups water
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 piece vanilla bean (split lengthwise and seeds scraped)
- 3 pieces egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 0.333333 cup granulated sugar (for custard)
- 1 tablespoon cornstarch
- 2 tablespoons Grand Marnier
Instructions
Peel the pears, leaving the stems intact. Slice a small amount from the bottom of each pear so they stand upright evenly.
In a large saucepan, combine water, granulated sugar, lemon juice, and the vanilla bean (include the seeds and pod). Bring the mixture to a simmer over medium heat.
Gently place the pears into the poaching liquid. Cover the saucepan and simmer for 25-30 minutes, or until the pears are tender when pierced with a knife. Turn the pears occasionally to ensure even cooking.
Once cooked, remove the pears from the liquid using a slotted spoon and set them aside to cool. Reserve 1 cup of the poaching liquid and discard the rest.
In a medium mixing bowl, whisk the egg yolks, granulated sugar (for custard), and cornstarch together until smooth.
In a medium saucepan, combine the milk, heavy cream, and the reserved 1 cup of poaching liquid. Heat the mixture over medium heat until it just starts to steam, but do not let it boil.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heat-safe spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from heat and stir in the Grand Marnier. Strain the custard through a fine mesh sieve into a bowl to remove any lumps.
To serve, place a poached pear on a dessert plate and drizzle the Grand Marnier custard sauce around the base. Optionally garnish with a sprig of mint or a dusting of powdered sugar.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 404.2 g | 147% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 354.1 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 494 mg | 38% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
