Crimson Pears with Luscious Crème Anglaise
If you're looking for a dessert that's elegant, sophisticated, and absolutely divine, look no further than Crimson Pears with Luscious Crème Anglaise. This dish takes the classic French dessert of poached pears and elevates it with a splash of deep red wine, lending a beautiful crimson hue to the pears and a rich, complex flavor. The silky-smooth Crème Anglaise complements the pears perfectly, with a velvety texture and hints of vanilla that dance across your palate. The result is a dessert that's sure to impress, whether you're entertaining guests or simply indulging in a treat for yourself. So go ahead, pour a glass of wine and get ready for a decadent culinary experience.
Equipment
- Large pot
- Small to medium saucepan
Ingredients
For the Poached Pears:
- 8 ripe pears such as Bosc or Bartlett
- 1 bottle 750ml red wine
- ½ cup sugar
- 1 cinnamon stick
- 2 cloves
- 1 star anise or 1/4 teaspoon anise extract
- 2 sprigs rosemary
- 2 sprigs thyme
For the Crème Anglaise:
- 2 cups heavy cream
- ⅓ cup sugar
- 4 large egg yolks
- For the Chocolate and Pistachios:
- 1 ounce dark chocolate shaved or chopped
- 2 tablespoons pistachios
Instructions
Poached Pears:
- In a medium saucepan, combine the red wine, sugar, cinnamon stick, cloves, rosemary, thyme and star anise. Bring to a simmer over medium heat, then reduce heat to low and simmer for 5-7 minutes.
- Peel the pears, leaving the stems intact. Carefully place the pears in the simmering wine mixture. Cover the saucepan and continue to simmer for 15-20 minutes, or until the pears are tender but not mushy.
- Remove the pears from the poaching liquid and set aside to cool slightly. Reserve the poaching liquid.
Crème Anglaise:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the sugar and egg yolks until light and fluffy, about 5-7 minutes by hand.
- Gradually whisk the hot cream into the egg yolk mixture until fully incorporated.
- Pour the mixture back into the saucepan and return to low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
- Strain the crème anglaise through a fine-mesh sieve into a bowl. Place the bowl over an ice bath to cool down quickly.
Assembly:
- Divide the crème anglaise among serving bowls. Place a poached pear in each bowl and drizzle with the reserved poaching liquid.
- Scatter the chopped dark chocolate and pistachios over the pears.
- Serve immediately and enjoy!
Notes
Notes & Tips:
- For a richer crème anglaise, use whole milk instead of heavy cream.
- To further enhance the chocolate flavor, add a pinch of salt to the crème anglaise as it cooks.
- For a more intense pistachio aroma, toast the pistachios in a dry skillet over medium heat until fragrant, then chop them coarsely.