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Poached Pears with Vanilla Sauce Recipe

This dessert is a great ending to a special-occasion meal. Whole pears are lightly spiced and chilled, then served with a heavenly custard sauce.—Al Latimer, Bentonville, Arizona

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Poached Pears with Vanilla Sauce Recipe

Prep: 25 min. Cook: 25 min. + chilling

Yield: 6 Servings

25 25 50

Ingredients

2-1/3 cups sugar, divided
2 teaspoons cornstarch
1 cup milk
1/2 cup heavy whipping cream
4 egg yolks, lightly beaten
1 teaspoon vanilla extract
10 cups water, divided
2 tablespoons lemon juice, divided
6 medium firm pears, stems attached
1 teaspoon grated lemon peel
1 cinnamon stick (3 inches)
3 whole cloves

Directions

In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat.
Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate.
In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon peel, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender.
Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 539 calories, 13 g fat (7 g saturated fat), 174 mg cholesterol, 33 mg sodium, 107 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Poached Pears with Vanilla Sauce in Taste of Home October/November 2001, p53