Sautéed pears with custard and orange syrup


Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
145K 3.7/5 based on 15 reviews
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Last modified on: February 20th 2011

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
48 min.16 min.1 hour 4 min.
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Step by step recipe


Stage 1 - 5 min.
Sautéed pears with custard and orange syrup
Squeeze the juice from 2 oranges, using blood oranges if possible.

Stage 2 - 30 min.
Sautéed pears with custard and orange syrup
Peel 4 Pears, cut in half and plunge immediately into a bowl of cold water containing 1 tablespoon lemon juice or better still 2 pinches vitamin C.

This is to prevent them turning brown. It doesn't help the taste, but keeps them nice and white.

Take a pear half out of the water, remove the stalk and core using a small spoon or better still a pommes parisiennes spoon (melon spoon). Return them to the cold water when done.

Continue like this to prepare all the pears.

Stage 3 - 5 min.
Sautéed pears with custard and orange syrup
Melt 2 tablespoons Clarified butter in a pan on medium heat. When nice and hot, sprinkle with 2 tablespoons caster sugar and add the pears, dried. Brown lightly on the flat side.

Stage 4 - 6 min.
Sautéed pears with custard and orange syrup
Keep an eye on them and when the pears are lightly browned turn then over and brown on the rounded side, but don't leave them too long .

Set aside in a warm place.

Stage 5 - 10 min.
Sautéed pears with custard and orange syrup
Heat the serving plates.

Pour the orange juice into the same pan and leave to reduce until you have a kind of orange syrup.

Stage 6 - 5 min.
Sautéed pears with custard and orange syrup
Arrange on the plates: place 2 pear halves head to tail on each plate with the inside facing upwards.

Fill the central hollow with custard. It doesn't matter if this spills over slightly, on the contrary, it looks pretty.

Stage 7 - 3 min.
Sautéed pears with custard and orange syrup
Pour orange syrup all round and serve immediately.
Remarks
Blood oranges add something special with both their flavour and colour, but if you don't have any, you can use normal oranges, clementines or even grapefruit.
Keeping
Several days in the fridge, covered by a plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,159 Kcal or 4,853 Kj15 gr198 gr35 gr
58 %6 %19 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
77 Kcal or 322 Kj1 gr13 gr2 gr
4 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
290 Kcal or 1,214 Kj4 gr49 gr9 gr
14 %1 %5 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 4 people : 3.48 €
  • Per person : 0.87 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Caramelized brioche with pear and kiwi, Apple Tatin Terrine, Rice pudding (riz au lait), Warm apple feuillantines, ... All
PearsPears: You can check-out other recipes which use it, like for example: 4 pears salad with vanilla, Pear tart with almond cream, Apple and pear tart, Dijonnaise pear cake, Belle-helene in a glass, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Clafoutis "Marie-Antoinette", European glass, Chilli langoustines, Pear and lime meringue pie, ... All
OrangeOrange: You can check-out other recipes which use it, like for example: Flambéd bananas , Crêpes Suzette, Mulled wine Belle-Plagne style, Provençal colombier for Pentecost, Panettone, ... All
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