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.
143K 15 3.7
Grade this recipe:

Last modified on: February 20th 2011

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
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.
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.
Several days in the fridge, covered by a plastic film.
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 €

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)
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4th 2018
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
482K5 49 min. July 27th 2013
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
257K 24.7 5 hours 29 min. September 10th 2018
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
297K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page