Skip to content Skip to navigation

poached-pears-and-custard-recipe

90 Minutes
6 Servings
14 Ingredients

Description

Enjoy the new added flavours of this classic home-made Poached Pears & Custard dessert.

Directions

For the Poached Pears:

1.  Place the pears upright in a large saucepan. Cover with the wine, brandy, 500 ml water and the sugar. Add the cinnamon, vanilla pods and the rest of the spices.

2.  Bring to the boil, stir the poaching liquor gently and skim off any residue from the surface. Cover with a circle of baking paper sat on the surface of the liquid and simmer for 10 minutes. Remove from the heat and leave to cool.

3. Transfer the cooled pears to a deep dish and cover with half the liquid. Boil the rest of the liquid in the saucepan until the volume of liquid has reduced to a syrup. Strain and set aside.

For the Custard: 

4. Heat the milk, cream and vanilla in a heavy-based saucepan until almost boiling.

5. Beat the egg yolks, sugar, flour and corn flour in a mixing bowl until white and smooth. Pour the warm milk mixture over the egg mixture and beat well until incorporated. Pour back into the saucepan and bring to a simmer, stirring all the time.

6. As soon as the custard has started to bubble, remove from the heat and remove the vanilla pods.

7. To serve, place a poached pear in each serving bowl. Pour the custard into the bottom of the bowls and glaze the pears with the poaching syrup.
 

Nutritional Information

Not Available

Ingredients

For the Poached Pears

•    6 pears; peeled and cored from the bottom
•    1 x 750 ml bottle red wine
•    500 ml water 
•    60 g caster sugar
•    1 cinnamon stick
•    2 vanilla pods; split in half
•    2 star anise
•    2 bay leaves

For the Custard

•    400 ml full fat milk
•    400 ml double cream
•    1 vanilla pod; split in half
•    6 medium egg yolks
•    100 g caster or vanilla sugar
•    30 g plain flour
•    20 g corn flour