Vanilla poached pears
difficulty
ingredients
- 4 Jolife pears
- 1 litre sweet white wine
- 300 g sugar
- 1 clove
- 1 cinnamon stick
- 1 vanilla bean
- Zest of 1 lemon
- 3 egg yolks
- 120 g sugar
- 2 dl milk
- 2 dl heavy cream
- 1 vanilla bean
preparation
Rinse and peel the pears. Bring the wine to a boil with the sugar, clove, cinnamon and vanilla bean, add the lemon zest and simmer for 10 minutes. Add the pears and cook over very low heat for about 10 minutes. Remove the pears from the wine, discard the spices and reduce the syrup over high heat for 10 minutes.
Beat the egg yolks with sugar and gradually stir in the milk and the cream, then score the vanilla bean lengthwise without cutting it completely and add it to the mixture. Cook the custard in a double boiler over very low heat, stirring constantly with a wooden spoon until thickened enough to coat the back of the spoon. Transfer to a chilled bowl and let cool completely, stirring from time to time.
Drizzle the pears with the syrup and serve while still warm, with the custard on the side.