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.
154 K 3.7/5 (15 reviews)
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Last modified on: February 20th 2011
For 4 people, you will need:

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Times for this recipe
Preparation: 50 min.
Cooking: 20 min.
All in all: 1 hour 4 min.
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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.
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 recipe30 RDI=10 %230 RDI=20 %90 RDI=10 %1,880 RDI=90 %7,890 RDI: 90 %
Per 100 g2 RDI=1 %20 RDI=1 %6 RDI=1 %130 RDI=6 %530 RDI: 6 %
Per person7 RDI=3 %60 RDI=5 %20 RDI=4 %470 RDI=20 %1,970 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 4 people : 3.50 €
  • Per person : 0.90 €

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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)
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