Pears A La Creme Recipe 45

PEARS A LA CREME

Steps:

• In a large skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger; cook and stir until bubbly. Gently stir in pears; heat through. Spoon one pear half over each scoop of ice cream.

PEARS A LA CREME RECIPE - (4/5)

Steps:

• Simmer all ingredients except ice cream for 10 minutes. Scoop ice cream into bowl, pour over, and serve immediately.

POIRES AU VIN ROUGE (PEARS IN RED WINE)

Steps:

• Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
• Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
• Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.

MAPLE CREME FLAN WITH MAPLE-GLAZED PEARS

Steps:

• For Flan: Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes.
• Stir in cream; return to simmer.
• Whisk egg yolks in large bowl to blend.
• Gradually whisk in hot cream mixture.
• Whisk in salt.
• Strain custard into another large bowl.
• Cover and chill until cold, at least 2 hours and up to 1 day.
• Preheat oven to 300°F.
• Stir in sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolved.
• Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
• Pour syrup into 9x5x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides.
• Let stand 10 minutes.
• Pour custard into pan with syrup.
• Place loaf pan in large roasting pan.
• Add enough hot water to roasting pan to come halfway up sides of loaf pan.
• Cover roasting pan with foil.
• Pierce foil all over with fork.
• Bake flan 1 hour 45 minutes.
• Increase oven temperature to 325°F.
• Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer.
• Remove flan from water.
• Transfer to rack; cool to room temperature.
• Cover and refrigerate overnight.
• For Pears: Preheat oven to 375°F.
• Melt butter in heavy large ovenproof skillet over medium-high heat.
• Arrange pears, 1 cut side down, in skillet.
• Cook until brown, about 4 minutes.
• Turn onto second cut side and cook until brown, about 4 minutes longer.
• Stir in maple syrup; bring to boil.
• Place in oven and bake until pears are tender, about 25 minutes.
• Using slotted spoon, transfer pears to plate.
• Whisk creme fraiche and salt into sauce in skillet.
• Return pears to skillet and toss to coat.
• Run sharp knife around edge of flan to loosen.
• Invert flan onto platter.
• Surround with pears and sauce.