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Category: desserts
Prep Time: Cook Time: Total Time:
prep time: 20 minutes
cook time 20-25 minutes
Servings 6
poached pears
2 cups apple juice
2 cups sugar
2 cups water
7 whole cloves
1 teaspoon ground ginger
1 teaspoon nutmeg
3 whole cinnamon sticks
6 anjou pears red or regular cored and peeled
anglaise sauce
1 cup heavy whipping cream
2 teaspoons vanilla
1/3 cup sugar
4 egg yolks
1 frozen or fresh pound cake
In a large pot pour in apple juice, sugar, and water. Bring to a boil. Stir until sugar in incorporated. Add cloves, ginger, nutmeg, and cinnamon sticks. Carefully place pears in the liquid. Simmer for 20-25 minutes until pears are tender. Allow pears to cool in the poaching liquid.
While the pears cook in another small pan heat cream over medium heat until bubbles form at edge of the pan. While the cream heats whisk together egg yolks and sugar. Pour 1/2 cup of the hot cream into eggs to temper. Whisk. Then add egg mixture slowly back to the cream pan. Constantly whisk mixture. Mixture is done when it coats the back of the pan. Cool in fridge for 1 hour.
Cut pound cake into 6 equal servings. place in center of plate. Place sauce onto cake. Place pear on the top. enjoy.
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POACHED PEARS OVER POUND CAKE WITH ANGLAISE
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Category: desserts
Prep Time: Cook Time: Total Time:
prep time: 20 minutes
cook time 20-25 minutes
Servings 6
poached pears
2 cups apple juice
2 cups sugar
2 cups water
7 whole cloves
1 teaspoon ground ginger
1 teaspoon nutmeg
3 whole cinnamon sticks
6 anjou pears red or regular cored and peeled
anglaise sauce
1 cup heavy whipping cream
2 teaspoons vanilla
1/3 cup sugar
4 egg yolks
1 frozen or fresh pound cake
In a large pot pour in apple juice, sugar, and water. Bring to a boil. Stir until sugar in incorporated. Add cloves, ginger, nutmeg, and cinnamon sticks. Carefully place pears in the liquid. Simmer for 20-25 minutes until pears are tender. Allow pears to cool in the poaching liquid.
While the pears cook in another small pan heat cream over medium heat until bubbles form at edge of the pan. While the cream heats whisk together egg yolks and sugar. Pour 1/2 cup of the hot cream into eggs to temper. Whisk. Then add egg mixture slowly back to the cream pan. Constantly whisk mixture. Mixture is done when it coats the back of the pan. Cool in fridge for 1 hour.
Cut pound cake into 6 equal servings. place in center of plate. Place sauce onto cake. Place pear on the top. enjoy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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