Poached Pears with Vanilla Sauce
Elevate your dessert game with these elegant Poached Pears with Vanilla Sauce, a simple yet sophisticated treat perfect for any occasion. Tender pears, gently poached in a fragrant infusion of sugar, lemon, and vanilla, become irresistibly succulent and aromatic. Served with a lusciously smooth vanilla sauce made from a dreamy blend of heavy cream, milk, and velvety egg yolks, this dessert is the embodiment of refined indulgence. Whether plated upright for a dramatic presentation or sliced to reveal their delicate texture, these poached pears are a stunning centerpiece for your table. Ideal as a dinner party dessert or a cozy night-in treat, this recipe combines elegance and ease, all while showcasing the timeless pairing of pear and vanilla.
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Recipe Information
Ingredients
- 4 whole Pears (firm, ripe, such as Bosc or Anjou)
- 4 cups Water
- 1 cup White sugar
- 1 whole Vanilla bean (or 2 teaspoons vanilla extract)
- 2 tablespoons Lemon juice
- 1 cup Heavy cream
- 1 cup Whole milk
- 3 large Egg yolks
- 0.33 cup Granulated sugar (for sauce)
- 1 teaspoon Cornstarch (optional, for thicker sauce)
Instructions
Peel the pears, leaving the stems intact. Slice a small amount off the bottom of each pear so they can stand upright if desired.
In a large saucepan, combine water, white sugar, and lemon juice. If using a vanilla bean, split it lengthwise and scrape out the seeds into the pan, then add the pod. If using vanilla extract, it will be added later.
Heat the mixture over medium heat until the sugar dissolves and the liquid comes to a gentle simmer.
Place the peeled pears into the simmering liquid and reduce the heat to low. Cover and cook for 20-25 minutes, turning the pears occasionally, until they are tender but not mushy.
Remove the pears from the liquid and set aside. If using vanilla extract, stir it into the poaching liquid now and allow it to cool slightly.
To prepare the vanilla sauce, combine heavy cream and whole milk in a medium saucepan. Heat over medium heat until just starting to simmer, then remove from heat.
In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch (if using) until smooth and pale.
Slowly pour a small amount of the heated milk-cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Gradually add the rest of the milk-cream mixture while continuing to whisk.
Pour the entire mixture back into the saucepan and return to the stove over low heat. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (do not let it boil).
Remove the saucepan from heat and stir in vanilla extract (if not already added). Strain the sauce through a fine-mesh sieve if desired for an extra-smooth texture.
To serve, place each pear in a dessert dish, upright or sliced in half. Drizzle with the warm or slightly cooled vanilla sauce.
Optionally, garnish with a sprig of mint or a sprinkle of ground cinnamon for decoration.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 86.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 127 mg | 10% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 314 mg | 7% | |
*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.
