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.
163 K 3.7/5 (15 reviews)
1 hour 4 min.
Easy
3.50 €
4 people
7 IngredientsLast 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
Times for this recipe
Preparation: 50 min.
Cooking: 20 min.
All in all: 1 hour 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 230 RDI=20 % | 90 RDI=10 % | 1,880 RDI=90 % | 7,890 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=1 % | 6 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per person | 7 RDI=3 % | 60 RDI=5 % | 20 RDI=4 % | 470 RDI=20 % | 1,970 RDI: 20 % |
How much will it cost?
- For 4 people : 3.50 €
- Per person : 0.90 €
Change currency:
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)
You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Pistachio panna cotta with custard, Apple Tatin Terrine, Individual charlottes with morello cherries, Pears in red wine with blackcurrant , ... See them all 13
Pears
Like these other recipes: Apple and pear tart, Pear, grapefruit and pistachio tart, Belle-helene in a glass, Pears and caramelised walnut samosas , Caramelized pear custard tart, ... See them all 20
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Chilli langoustines, Norman flambéed apples, Fillets of sole meunière, Hasselback or "Swedish-style" potatoes, Clafoutis "Marie-Antoinette", ... See them all 33
Orange
Like these other recipes: Crêpes Suzette, Quince paste, Citrus tart, Sweet pancake rolls from Brittany, Quick orange marmalade, ... See them all 15
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020335 K5 2 hours 25 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025540 K 14.5 2 hours 50 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018385 K3.8 3 hours 20 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011407 K4.4 2 hours 55 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012347 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.