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.
121,3293.7/5 for 15 ratings
Grade this recipe: Last modified on: February 20th 2011
For 4 people, you will need:
- 0
2 oranges - 1
4 Pears - 2
1 tablespoon lemon juice - 3
2 pinches vitamin C (optional) - 4
2 tablespoons Clarified butter - 5
2 tablespoons caster sugar - 6
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered by a plastic film.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.
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 : These prices are only approximate.
Source
Home made.More recipes?
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: Pears in red wine with blackcurrant , Norman flambéed apples, Individual charlottes with morello cherries, European glass, Caramelized brioche with pear and kiwi, ... All |
| Pears: You can check-out other recipes which use it, like for example: Pear, grapefruit and pistachio tart, Fresh fruit in sabayon, Caramelized pear custard tart, Pear and chocolate tart with a hint of mint, Poire Belle Hélène, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Flambéd bananas , Sweet pancake rolls from Brittany, Pain perdu, European glass, Fillets of sole meunière, ... All |
| Orange: You can check-out other recipes which use it, like for example: Citrus tart, Quince paste, Mouna, Provençal colombier for Pentecost, Hazelnut and orange cake, ... All |
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