White Wine Poached Pear
3 egg yolks (room temp)
3 tbsp sugar
2 cups half-and-half
1/2 vanilla bean (scraped)
- In a sauce pan, simmer the half-and-half and vanilla on low heat. Be careful not to let it boil.
- In a mixing bowl, combine the egg yolks and sugar.
- Whisk until the yolk is light and creamy
- Ladle in the warm cream into the egg mixture while whisking (this will help bring the egg to temperature)
- Take the egg mixture and pour it back into the sauce pan.
- Increase the heat to low-medium and stir with a spatula. (Be sure the heat is not too high, otherwise you will have scramble eggs)
- Cook until it thickens or coat the back of a wooden spatula.
- Strain the creme through a sieve
- Let the creme cool and place it in the fridge until ready to use.
- You can make the Anglaise a few days ahead
Wine Poached Pear (Serves 2)
2 pears (your favorite)
2 cups Sauvignon Blanc
1 cup water
1/2 vanilla bean (Scraped)
2 tbsp sugar
1 tbsp lemon zest
- Peel the core the pear
- Take all the ingredients and place it in a small pot, so the pear is submerged in the liquid.
- Poach on low heat (~160-180F) for 30 minutes. The liquid should not be boiling at all, you should only see small bubbles rising
- Remove the pear and let it cool if you. You can make this ahead of time and keep it in the fridge.
- Turn the heat to medium high and reduce the remaining liquids in the pot to syrup, then set aside.
- Take the thawed puff pastry and cut it into desired shape.
- Brush with egg wash and bake at 375F until light and golden brown (~15mins, depending on your oven and the quality of the puff pastry)
- To assemble, in a bowl pour in the creme anglaise and place the puff pastry on top. Next place the pear on the puff pastry and spoon the syrup over the pear. Finally using a microplane, dust the dish with fresh grated lemon zest.