Recipe - Pears in Papillote with Vanilla Sauce

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gayr

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Pears in Papillote with Vanilla Sauce

4 medium pears (1 pound total)

1 medium lemon (4 ounces), halved

1/2 cup confectioners' sugar (2 ounces)

Vanilla Sauce

2 cups low fat milk

1/2 vanilla bean

3 large egg yolks

1 cup confectioners' sugar (4-1/2 ounces)

Mint leaves and strawberries, for garnish

Preheat oven to 300 Degrees F.

Peel the pears and core them from the bottom end, leaving the stems attached. Rub with the lemon halves to prevent discoloring. Sift the sugar over them and wrap individually in foil, sealing the seams tightly. Bake in the preheated oven until tender, about 20 minutes.

To make the sauce, heat the milk and vanilla bean in a saucepan over moderate heat until just boiling, about 5 minutes. Discard the vanilla bean.

Process the egg yolks and sugar with the metal blade of a food processor until well combined, about 30 seconds, scraping down the work bowl as necessary. With the motor running add 1 cup milk through the feed tube in a steady stream.

Add to the saucepan with the remaining 1 cup milk and cook over low heat, stirring, until the sauce coats the back of the spoon, about 5 minutes.

Remove the pears from the foil and serve them with the sauce, mint and strawberries.

Makes 4 servings.

Recipe Source: The Pleasures of Cooking (A Cuisinart Publication

Vol. X No. 1 - July/August 1987

I was looking for a light, elegant dessert recipe for next week and this is in the #1 slot.

 
Sounds SO good! The only thing I would add ((oh sure, more calories...why not?!)...

is a round of pie crust to set each pear on before drizzling the sauce over it. LOVE the texture of cooked pear, flaky crust and creamy sauce...mmmmmmmm

 
Sounds good cheezz, however, after the large meal I am making wanted just a light dessert.

 
Reminds me of this Rec: Maple-Vanilla Roasted Pears and Vanilla Bean Custard Sauce...good schtuff.

A friend made these for her dinner party dessert and brought me some cold the next day. Delicious cold and I imagine they'd be great served warm as well, either with the vanilla bean custard sauce or a vanilla bean ice cream.

Maple-Vanilla Roasted Pears and Vanilla Bean Custard Sauce

book note: Our brunch chef Eric, makes these pears to serve at the Market with french toast and warm maple syrup, but I like them for dessert. It’s an easy last-minute dessert that cooks in the oven while you’re sitting down to dinner. I’m not particular about what kinds of pears I use: I find that, unlike apples, all varieties of pears - bosc, anjou, comice, bartlett, hold their shape nicely when baked. These pears are delicious served with warm vanilla bean custard sauce or vanilla ice cream. If you’re up for something a little different, try them with fresh ricotta cheese or creamy fresh goat cheese at room temperature, and cracked black pepper.

2 tbsp unsalted butter, softened
1/2 cup sugar
3 pears
1/4 cup pure maple syrup
1 tbsp pure vanilla extract

Preheat the oven to 400F. Rub the butter over the bottom of a baking sheet with sides and sprinkle with the sugar.

Peel the pears and cut them in half lengthwise. Cut the cores out with a melon scoop or a small paring knife and place the pears, cut side down, on the baking pan. Stir the maple syrup and vanilla together in a measuring cup and drizzle evenly over the pears.

Roast the pears until tender when pierced with the tip of a knife and the sugar is caramelized, 40 to 45 minutes, spooning the sauce in the pan over the pears while they cook; this keeps them moist and gives them a nice glaze. Serve warm with the sauce spooned over them. Serves 6

Vanilla Bean Custard Sauce (makes about 2-1/4 cups)
You can make this ahead of time and have it on hand for up to a week to serve with poached, roasted, or grilled fruit, like the Maple Vanilla Roasted Pears, or any pound cake.

6 large egg yolks
1/3 cup sugar
1 cup milk
1 cup heavy cream
1 vanilla bean, split lengthwise
1 tbsp unsalted butter

Beat the egg yolks and sugar together in a medium bowl with an electric mixer on high speed until pale yellow and thick, about 3 minutes.

Stir the milk and cream together in a heavy-bottomed non-aluminum saucepan and bring to a simmer over low heat. Add the vanilla bean to the saucepan. Remove from the heat and slowly pour the milk mixture into the bowl with the eggs, whisking while you pour. Pour the custard and vanilla bean back into the saucepan, scraping the sides down with a rubber spatula. Cook over very low heat, stirring constantly with a wooden spoon or heatproof rubber spatula so the eggs don’t curdle, for 8 to 10 minutes, until the custard is thick enough to coat the back of a spoon.

Remove from the heat, remove the vanilla bean, and stir in the butter. Serve warm or chilled. This will keep refrigerated in an airtight container, for up to 1 week

Source: Fresh Every Day, More Great Recipes from Foster’s Market, by Sara Foster

 
It was better than that, even cold. Hubby was supposed to get a whole pear but he'll

never know that. I know my secret is safe with you, Gay. ;o)

 
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