× This website uses cookies, please read and understand our cookie policy.

Pears Poached in Red Wine and Cassis with Crème Anglaise

This has been a classic dish in restaurants for many years and is extremely simple to achieve. The trick is to cook the pear perfectly by adapting the cooking time depending on how ripe the pears are. Add a touch of crème de cassis to give an added fruity note.

Prep Time: 15 mins
Cooking Time: 45 mins
Serves: 10

Meal Type:
Channel: , , ,

Ingredients

  • 10 Conference pears (just ripe)
  • 1ltr Red wine
  • 200ml Crème de cassis
  • 200g Granulated sugar
  • Juice of 1 lemon and a slice of rind
  • 1 Stick of cinnamon

For the Crème Anglaise

  • 250ml Ambrosia Custard
  • 250ml Single cream
  • 50ml Semi skimmed milk
  • 1 Vanilla pod (split and deseeded)

Method

  1. Peel the pears, leaving the stalks in place.
  2. Core the bottom of the pear to remove some of the base and core.
  3. Place the wine, crème de cassis, sugar, lemon and cinnamon stick in a deep pan and bring to a simmer.
  4. Place the pears in the stock and allow to simmer gently for approximately 45 minutes, until you can run a knife easily into the pear. The pears must be covered with the stock and placing a small plate on top will help keep them submerged.
  5. Once cooked, carefully remove the pears from the stock and place to one side.
  6. Reduce some of the stock in a separate pan, then cool and place into a small dish and refrigerate (this will be for the garnish) and allow the remainder of the stock to cool.
  7. Once the remainder of the stock has cooled, place the pears back in this stock and store in the fridge until required.
  8. For the crème anglaise, simply combine the Ambrosia custard with the single cream, milk and vanilla seeds.

To Serve

  1. Remove a pear from the stock and allow to drain slightly.
  2. Place a spoonful of the reduced stock into the centre of a plate, surround this with some crème anglaise, then pipe a circle of the reduced stock around the anglaise and ‘feather’ with a cocktail stick.
  3. Finally, place the pear in the centre and serve.

Additional Tips

  • We have used conference pears as they are firm when ripe and will hold their shape. However, you can also try Bosc pears
  • To stop the pear falling over on the plate, trim a very small amount off the bottom
  • Do not throw the remaining cooking liquor away as you can use this for a second time to poach more pears and then reduce the remainder for a sauce
  • Be careful not to break down the flesh of the pear during the cooking process