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Poached Pears With Brandy Custard

Diet.Chef's picture
Ingredients
For poached pears
  Pears 4 , peeled, cored and halved
  Apple pear juice concentrate 1⁄3 Cup (5.33 tbs)
  Brandy 3 Tablespoon
  Cinnamon stick 1 Small
  Vanilla 1 Teaspoon
  Water 2 1⁄2 Cup (40 tbs)
For brandy custard
  Egg 1 , slightly beaten
  Sugar 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon
  Brandy 1 Tablespoon
Directions

Place all ingredients except pears in a saucepan.
Cook over medium heat 5 minutes.
Add pears.
Cover and simmer 25 minutes until pears are tender, turning pears often.
Cool.
Refrigerate pears in their liquid 8 hours or overnight.
To make the brandy custard, combine all ingredients except brandy in a saucepan.
Cook over medium heat until thickened, stirring constantly.
Pour into a bowl, add brandy and stir.
Cover with waxed paper and cool to room temperature.

To Serve: Spoon custard onto 4 dessert plates.
Pears should be at room temperature.
Drain pears on paper towels.
Place 2 halves in each dish on top of custard.
Dust pears with cinnamon or nutmeg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Poached
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pear
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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1 Comment

boody's picture
a cider press is a good start. you chop up the pears into a few pieces and crank away.If you aren't cafeurl, home made cider will ferment whether you want it too or not.I know that putting some in an airtight thermos for about twelve hours will sometimes make it fizzy (no kidding!).I agree with the person who reccomended going to a wine making site. They have all the tools you need to keep from making a mess.