Ingredients

  • Apricot Purée
  • 70 grams apricots, dried
  • 145 milliliters port, tawny
  • 145 milliliters brandy
  • 200 milliliters water
  • 60 grams sugar, caster
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 6 pears bartlett, bosc, etc
  • Balsamic Crème Anglaise
  • 1 vanilla beans
  • 270 milliliters milk
  • 70 milliliters whipping cream
  • 85 grams sugar, caster
  • 4 large egg yolks
  • ½ tablespoon balsamic vinegar
  • Caramel Sauce
  • 100 grams sugar, caster
  • ½ tablespoon lemon juice
  • 30 milliliters balsamic vinegar

Directions

1. Apricot purée: Purée apricot ingredients until smooth.
2. Preheat oven to 350*F/175*C/GM4.
3. Peel pears, leaving stems intact. Cut a very thin slice from bottom of each pear so pears will stand upright. Working from bottom, core each pear. Stand pears in a shallow baking dish and pour apricot purée over and around them. Roast pears in oven, basing frequently with purée, until very tender and purée is caramelized, about 1 hour. Pears may be made 1 day ahead and reheated before serving. If purée not carmelized, remove pears and boil on down.
4. Crème Anglaise: Halve vanilla bean lengthwise and scrape seeds into a saucepan. Add pod, milk, cream and bring to a simmer. Meantime, whisk together sugar and yolks until smooth. Add one third hot milk mixture in a slow stream, whisking. Add yolk mixture to milk mixture in pan, whisking, and cook over heat, stirring constatnly with a wooden spoon until thickened and thermometer registers 180*F.
5. Pour custard through a sieve into a clean bowl and stir in balsamic vinegar. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temp. before serving.
6. Caramel Sauce: Caramelize sugar and lemon juice to a deep golden color. Add balsamic vinegar. Stir until sugar dissolves. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving. Serving: Pour about 1/2 cup Crème anglaise on each of 6 plates and top with warm pears and cookies. Drizzle pears with caramel sauce.

Notes
Notes:Serve with linzer cookies
Serving Ideas:Original serves 6.


Categories
DessertsPuddings, Fruit
Keywords
Fruit DessertsPuddings
MacGourmet downloadPears with Balsamic Crème Anglaise, Apricot Sauce. To import, drag image to your MacGourmet recipe box.