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)
1 hour 4 min.
Easy
12 people
7 IngredientsLast modified on: February 20th 2011
For 12 people, you will need:
- 1
6 oranges - 2
12 Pears - 3
3 tablespoons lemon juice - 4
6 pinches vitamin C (optional) - 5
6 tablespoons clarified butter - 6
6 tablespoons caster sugar - 7
10.6 oz real custard sauce (crème anglaise)
Change measures:
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 6 oranges, using blood oranges if possible.
Stage 2 - 30 min.
Peel 12 Pears, cut in half and plunge immediately into a bowl of cold water containing 3 tablespoons lemon juice or better still 6 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 6 tablespoons clarified butter in a pan on medium heat. When nice and hot, sprinkle with 6 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 | 90 RDI=40 % | 700 RDI=70 % | 280 RDI=40 % | 5,650 RDI=280 % | 23,670 RDI: 280 % |
| 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 12 people : 10.45 €
- 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: Bavaroise cream, Warm apple feuillantines, Caramelized brioche with pear and kiwi, Pears in red wine with blackcurrant , Norman flambéed apples, ... See them all 13
Pears
Like these other recipes: Pear sorbet, Yvetot Douillons, Dijonnaise pear cake, Poached pears, Belle-helene in a glass, ... See them all 20
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Comtoise endive salad, Rolled chestnut and apple brioche, Confit of quinces in Macvin, Breton leek and mushroom tart, ... See them all 33
Orange
Like these other recipes: Citrus tart, Little caramelized peach tarts, Flambéd bananas , Crêpes Suzette, Soft chocolate-orange cake, ... See them all 15
Other recipes you may also like
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.June 22th 2013262 K4.9 55 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010469 K2.6 40 min.
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.July 18th 2010231 K4.2 2 hours 5 min.
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.August 8th 2010194 K5 20 min.
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.September 26th 2010184 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.