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.
100,9013.7/5 for 15 ratings
Last modified on: February 20th 2011
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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 48 min. | 16 min. | 1 hour 4 min. |
Keeping:
Several days in the fridge, covered by a plastic film.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?
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
How much will it cost?
- For 4 people : 3.48 €
- Per person : 0.87 €
Source
Home madeMore 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: Norman flambéed apples, Pistachio panna cotta with custard, Apple Tatin Terrine, Warm apple feuillantines, Rice pudding (riz au lait), ... All |
| Pears: You can check-out other recipes which use it, like for example: Pear tart with almond cream, Fresh fruit in sabayon, Pear, grapefruit and pistachio tart, Poire Belle Hélène, Apple and pear tart, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Chilli langoustines, Veal Chop With Assortment of Vegetables, Warm autumn salad, Tarte Jurassienne, European glass, ... All |
| Orange: You can check-out other recipes which use it, like for example: Quince paste, Provençal colombier for Pentecost, Mulled wine Belle-Plagne style, Hazelnut and orange cake, Mouna, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.