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.
136K 15 3.7
Last modified on: February 20th 2011
Keywords for this recipe:For 4 people, you will need:
- 1
2 oranges - 2
4 Pears - 3
1 tablespoon lemon juice - 4
2 pinches vitamin C (optional) - 5
2 tablespoons Clarified butter - 6
2 tablespoons caster sugar - 7
100 ml Real custard sauce (crème anglaise) - Total weight: 1,495 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 48 min. | 16 min. | 1 hour 4 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Squeeze the juice from 2 oranges, using blood oranges if possible.
Stage 2 - 30 min.
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.
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.
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.
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.
Set aside in a warm place.
Stage 5 - 10 min.
Heat the serving plates.
Pour the orange juice into the same pan and leave to reduce until you have a kind of orange syrup.
Pour the orange juice into the same pan and leave to reduce until you have a kind of orange syrup.
Stage 6 - 5 min.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,159 Kcal or 4,853 Kj | 15 gr | 198 gr | 35 gr |
| 58 % | 6 % | 19 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 77 Kcal or 322 Kj | 1 gr | 13 gr | 2 gr |
| 4 % | <1 % | 1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 290 Kcal or 1,214 Kj | 4 gr | 49 gr | 9 gr |
| 14 % | 1 % | 5 % | 1 % |
How much will it cost?
- For 4 people : 3.48 €
- Per person : 0.87 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Confit of quinces in Macvin, Pears in red wine with blackcurrant , Bavaroise cream, Pistachio panna cotta with custard, ... All |
 | Pears: You can check-out other recipes which use it, like for example: Pear and chocolate tart with a hint of mint, Belle-helene in a glass, Pear sorbet, Pear compote , Creamy plum and pear clafoutis, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Roast beef "like they do it in Santa Fe", Warm apple feuillantines, Comtoise apple charlotte, Scrambled eggs with langoustines and asparagus tips., Roscoff salad, ... All |
 | Orange: You can check-out other recipes which use it, like for example: Panettone, Little caramelized peach tarts, Mouna, Pogne de Romans, Flambéd bananas , ... All |
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