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.
155 K 3.7/5 (15 reviews)
1 hour 4 min.
Easy
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
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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 €
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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)
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Bavaroise cream, Confit of quinces in Macvin, Rice pudding (riz au lait), Individual charlottes with morello cherries, ... See them all 13
Pears
Like these other recipes: Yvetot Douillons, Poached pears, Pear sorbet, Pears and caramelised walnut samosas , 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: Spring veal sauté , Clafoutis "Marie-Antoinette", Tarte Jurassienne, Caramelized brioche with pear and kiwi, Corn salad with croutons, ... See them all 33
Orange
Like these other recipes: Little caramelized peach tarts, Mulled wine Belle-Plagne style, Hazelnut and orange cake, Quince paste, Soft chocolate-orange cake, ... See them all 15
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