Woman's Day
Ingredients
Creme anglaise
Champagne poached pears
Method
Champagne poached pears with creme anglaise
1.Peel pears, keeping stems intact if possible. Brush with a little lemon juice to prevent browning.
2.Pour wine and water into a large saucepan. Stir in sugar, cinnamon and zest. Heat on medium, stirring until sugar dissolves. Increase heat to high and bring to boil.
3.Add pears, reduce heat. Cut a circle of baking paper to fit the saucepan and cover pears. Simmer gently for 20 minutes, until tender. Remove pears. Simmer cooking liquid on medium heat for 20-25 minutes, until it reduces and forms a syrup. Drizzle over pears.
Creme anglaise
4.Combine milk and vanilla in a medium saucepan. Bring to near boiling point on medium heat – do not boil. Strain milk into a jug, discard vanilla bean.
5.In a bowl, whisk together yolks and sugar until thick. Gradually pour in milk, whisking constantly. Return mixture to clean saucepan. Stir over low heat for 5-10 minutes, until thick enough to coat the back of a wooden spoon. Pour into a serving jug.
6.Serve creme anglaise separately with warm or cold poached pears.
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