Winding Down with a White Wine Poached Pear by Alice Zhao

White Wine Poached Pear

And last but certainly not least was a dessert course with a delectable white wine poached pear nestled in warm puff pastry, all of which sat comfortably in a pool of creme anglaise decorated by pomegranate seeds and zest of lemon. Ooh la la!
Jared decided to use a white wine because the fruitiness of the Shaw & Smith sauvignon blanc was perfect for this dish. Also since that was the wine we were drinking that night, Jared used it to cook as well. You can opt to use red wine for a bolder flavor or Champagne or Riesling. I would recommend using the wine you like to drink.

Creme Anglaise

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
Creme Anglaise
Puff Pastry


  • 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.
What an incredibly sweet way to end our epic Valentine's Day meal! Well, I would really liked to have said that Jared worked really hard to impress me and present me with a really grand dinner after my long weekend away. But the truth of the matter is, he did it mostly for the sake of the blog. When I came home after sitting on a bus for 6 hours that Sunday, he put me straight to work in setting up and photographing these dishes. Sigh. You're welcome. hahahaha.