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.
160 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
1 1⁄3 cup 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: Pears and caramelised walnut samosas , Norman flambéed apples, Warm apple feuillantines, Bavaroise cream, Rice pudding (riz au lait), ... See them all 13
Pears
Like these other recipes: Pears and caramelised walnut samosas , Creamy plum and pear clafoutis, Caramelized pear custard tart, 4 pears salad with vanilla, Pear and lime meringue pie, ... See them all 20
Caster sugar
Like these other recipes: Quince jelly, Pear and lime meringue pie, Nanou's chocolate cake, Finger biscuits, You should not leave egg yolks in contact with sugar, ... See them all 361
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Celeriac in cream and mustard sauce, Warm autumn salad, Rolled chestnut and apple brioche, Comtoise endive salad, ... See them all 33
Other recipes you may also like
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018248 K3.9 1 hour 25 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011283 K3.8 25 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.40 M3.5 1 hour 9 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015470 K4.5 45 min.
Fish in white wine
This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice. December 14th 2016131 K4.3 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.