How to Make Poached Pears with Crème Anglaise
Poires Belle Hélène or Poached pears are served with a créme anglaise drizzled with chocolate sauce and sprinkled with sliced almonds. You'll find the recipe ingredients and instructions below.
1 cup (250 mL) half-and-half (10%) cream
1 vanilla bean
2 large egg yolks
3 Tbsp (36 g) granulated sugar
4 firm Bosc pears
3 cups (750 mL) granulated sugar
3 cups (750 mL) water
Chocolate Sauce (makes about 1 cup/250 mL)
¼ cup (60 mL) whipping cream
3 oz (90 g) bittersweet chocolate, chopped
3 Tbsp (45 g) unsalted butter
2 Tbsp (30 mL) milk
2 Tbsp (25 g) packed light brown sugar
2 Tbsp (30 mL) corn syrup
1 pinch salt
½ cup (50 g) toasted sliced almonds
1. For the crème anglaise, heat the cream in a small saucepan over medium heat, along with the scraped seeds and the vanilla pod until it just begins to come to a simmer. Remove the vanilla pod. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture while whisking constantly, and add this back to the pot. Switch to a wooden spoon and stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a strainer and cover the surface of it directly with plastic wrap. Cool to room temperature and then chill completely.
1. For the pears, peel the pears (leaving the stem on, if possible) and scoop out the core from the bottom of the pear, using a melon ball scoop. Bring the sugar and water to a simmer in a medium saucepan over medium-high heat. Cut the lemon in half, squeeze the juice into the pot and add the lemon halves as well. Add the pears to the liquid, ensure a gentle simmer is reached and then cover the surface of the liquid with a pieces of parchment cut to fit inside the pot, and top this with a small plate or lid, to keep the pears under the surface of the liquid. Poach the pears for about 20 minutes, until they are tender when pierced with a fork or skewer. Remove the pot from the heat to cool, and then transfer the pears and the liquid to a bowl to chill until ready to serve.
Chocolate Sauce (makes about 1 cup/250 mL)
1. For the chocolate sauce, stir the cream, chocolate, butter, milk, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and serve warm or chill for later use. The sauce can be reheated to make it more pourable. (The chocolate sauce will keep, refrigerated, until the best before date of the cream.)
2. To serve, spoon some of the crème anglaise into a flat-bottomed bowl (such as a pasta bowl). Place a drained pear upright in the centre of the plate. Drizzle warm chocolate sauce over the pear, letting it spill into the plate with the crème anglaise and sprinkle with sliced almonds.. Serve immediately.
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Poached Pears with Riesling - Martha Stewart
Martha Stewart is joined by an audience member to make one of her favorite recipes, poached pears with Riesling.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Spice Cake with Poached Pears | Hungry for the Holidays
This spice cake has a splash of beer in the batter, making it extra moist. Served with poached pears and a maple frosting this is the definition of holiday delicacy. FULL RECIPE BELOW.
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MUSIC: Midnight Clear by Richard Freitas
Spice Cake w/ Lemon-Maple Frosting & Poached Pears
For the spice cake:
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¾ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ¼ cups pumpkin purée
1 teaspoon pure vanilla extract
1/3 cup plus 3 tablespoons brown sugar
1/2 cup granulated sugar
1 cup safflower oil
2 large eggs
¼ cup Hoegaarden
For the Pears:
2 medium pears
2 cups water
1/2 cup granulated sugar
1 tablespoon honey
1 whole star anise
pinch of salt
For the Lemon-Maple Frosting:
4 tablespoons (½ stick) unsalted butter, at room temperature
4 ounces cream cheese
Zest and juice from 1 lemon
1 cup confectioners' sugar
2 tablespoons maple syrup
To make the spice cake:
-Preheat oven to 350ºF.
-Butter and flour a loaf pan
-In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and freshly grated nutmeg.
-In a large bowl, combine pumpkin purée, vanilla, brown sugar, granulated sugar and oil.
-Whisk vigorously until the mixture is smooth.
-Add the eggs, whisking to combine.
-Pour in the Hoegaarden and combine
-Add your dry ingredients to the wet and combine
-Pour batter into prepared pan.
-Bake for 1 hour.
-Test with a toothpick in the center, when it comes out clean it's done.
To make the poached pears:
-Cut the pears into 1-inch-thick wedges, removing and discarding the fibrous stems and seeds.
-In a Dutch oven combine water, granulated sugar, honey, star anise, and a pinch of salt.
-Once the sugar dissolves, add the pear wedges.
-Poach the pears for about 15 minutes, or until tender.
-Turn off the heat and let them cool in their poaching liquid.
To make the maple frosting:
-Whisk or beat together butter, cream cheese, lemon zest and lemon juice until light and fluffy.
-Add powdered sugar, and whisk to combine. (add more powdered sugar for desired thickness).
-Stir in maple syrup.
-Place frosting in fridge to chill until you're ready to use
To assemble the cake:
-Remove the cake from the tin
-Serve frosting in a separate bowl or gravy boat
-Serve pear wedges and liquid in a separate bowl
-Assemble at table on individual plates
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith - valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio - slicedbreadstudio.com
Set Decoration: Kevin Van - Instagram: @heyprez
Recipes: Maria Zizka -- mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau - byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu
Poached Pears and Mascarpone Cream with Michael's Home Cooking
I saw this on television and had to try these Poached Pears. A nice fresh dessert served with a mascarpone cream makes a wonderful ending to dinner.
4 to 6 bosc pears
1 cup sugar
2 and 1/2 cups fruity white wine
1 star anise OR part of a cinnamon stick OR 3 cloves
1 and 1/2 cups water or enough water to cover your pears
1 cup heavy cream
1/3 cup sugar
1/4 teaspoon almond extract
2 Tablespoons Ruby Red Port Wine OR Amaretto
Lightly simmer the pears, wine, star anise, sugar and water for approximately 30 minutes or until the pears are getting soft.
Cool to room temperature, you can also refrigerate for 5 days at this point as a make-ahead. You can serve the pears cold or at room temperature.
Whip your heavy cream, 1/3 cup sugar, almond extract and port wine to soft peaks.
Add your mascarpone and whip until combined.
Thank you for watching!
Music from Apple Garage Band
Song used: Chelsea Loft
How To Make Red Wine Poached Pear With Orange Cream by Chef Michael Swamy || #DESSERTed
Chef Michael loves classical deserts. In this video he brings you one of his favorite. Find out how to make this Red Wine Poached Pear with some Orange cream!
2) Black Peppercorns
3) Red Chilli
5) Star Anise
6) Vanilla Pod
7) Dry Red Wine
8) Himalayan Pears
10) Fresh Orange Juice
Try out Chef Michael's Green Apple Frangipane recipe:
Also learn How To Make Eggless Chocolate Yoghurt Cake:
Is it possible to make Wine Shrikhand? Chef Michael shows you how!
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Superfood Baked Pear Recipe
This caramelized baked pear is absolutely DIVINE + one of my favorite wholesome treats to make during the holidays (the warm oven also helps keep Jack Frost at bay)!
Pears are full of fiber, which is essential for a healthy heart and lowers the risk of heart disease and stroke. The fruit also provide a boost of vitamins A, C, and K, as well as the powerful mineral potassium, which helps your muscles function and your heartbeat stay strong.
Once I've cut my pears, I love spreading drizzling on our detoxifying + nourishing Green Bee Honey,and sprinkling on crushed walnuts + cinnamon! So YUMMY!
For the full recipe + more inspiration, recipes, + love, visit
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How to Make Foie Gras au Torchon at Home – Bruno Albouze – THE REAL DEAL
Learn how to make your own foie gras au torchon, a pure delicacy! For the full recipe go to
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Le Creuset cast iron Dutch oven
John Boos cutting board
Foie Gras au Torchon / Mi-Cuit / Semi-Cooked Recipe / Serves 12.
Foie au torchon can be served with many sweet preparations such as figs, chestnut preserve, roasted fruits and prunes, poached pear, orange marmalade, pickled cherries, mango, cooked apple or sorbet, port reduction, balsamic reduction, toasted brioche or baguette or multi-fruit bread or country bread etc.. I tried my slice of foie gras with a dash of lemon confit (See video Lemon Confit), fleur de sel or grey salt and ground pepper; simply delicious.
1 whole lobe of duck foie gras - grade A or B (about 1.5lb./ 700g) It can be purchased from Hudson Valley Foie Gras.
2 tsp (8g) kosher salt
1 tsp (4g) pink salt or curing-salt (it prevents the liver from turning brown)
1/4 tsp (1g) sugar
1/4 tsp (1g) freshly white ground pepper for cosmetic reasons but black pepper works fine
1.5 Tbsp (22ml) Armagnac or aged white port.
4 qt (4L) water, chicken or veal stock.
The torchon is formed by placing the seasoned foie gras on two large layers of cheesecloth and wrapping it into a tight cylinder, then poaching it for less than 2 minutes. It’s a 3 days making process. Once made it can be refrigerated up to 8 days.
First, soak the foie gras in salted water (1ounce/30g) kosher salt per gallon / 4L, or milk at room temperature for at least two hours. This will temper the foie gras, making it easier to manipulate as you remove the veins. Inspect the surface and remove visible bruises or blemishes. The ideal internal temperature of the liver should be around: 65ºF (18ºC). Carefully remove liver from water or milk and drain over paper towels.
To clean foie gras
Pull apart the two lobes. Remove any membranes from the outside of the foie gras. Start by butterflying the large lobe (thiner part against you). Slice through the lobe to the vein holding your knife at a 45-degree angle, following its path and pulling foie gras apart. You will notice the vein clearly. Make a surface cut at each side of the vein to butterfly the lobe and scrape far enough with the tip of your knife to open the folds and expose the network of the veins leaving the outer skin of the foie gras intact. First, pull out the smaller network of veins located right above the thickest veins using the tip of a knife and your fingertips then continue down where all the thickest veins are and carefully pull them out. Try to remove as much of the vein network in one piece as possible. There are smaller veins throughout the liver that should be removed as well; the more refined the finished product will be. It does not really matter how much you cut and scrape the inside, you’ll be able to reform the lobe. Once cleaned, fold over the sides to return to its original shape.
Pear with Cranberry Sauce and Blue Cheese Dessert
Once in a while, a dessert comes along that challenges our taste buds. Here it is with the combination of blue cheese and cranberry sauce. See more at:
At first this sounded highly unusual, however the taste is unbelievably addictive. Lightly boiling or baking the pear, will soften it. Then drizzle with maple syrup, cover with blue cheese and home made cranberry sauce and enjoy. This combination is divine.
1 whole Pear
4 tablespoons Cranberry Sauce
2 tablespoons Blue Cheese
2 teaspoons Maple Syrup
1. Peel the pear and take out the core. Bring water to a boil. Place the pear in a pan of water and simmer for 10 minutes. (Alternatively, you can bake the pear at 350 degrees for 10 minutes.)
2. Take the pear out and place on serving plate. Drizzle with maple syrup, top with blue cheese, then cranberry sauce. Sprinkle a few pieces of blue cheese on the top.
Foie Gras with Caramelised Apples - Gordon Ramsay
Gordon Ramsay's recipe for Foie Gras with Caremelised Apples on The F Word season 5.
Recipe Foie gras creme brulee with figs
Recipe - Foie gras creme brulee with figs
●For the Creme Brulee:
●200g foie gras
●200ml single cream
●3 egg yolks
●fine sea salt
●1 teaspoon dark brown soft sugar
●pepper to taste
●For the Whipped Cream:
●6 fresh figs
●3 slices gingerbread
●80g foie gras
●100ml single cream, chilled
●20g smoked duck breast