Vanilla Pear Crisp With Custard Sauce Recipes

POACHED PEARS WITH VANILLA SAUCE

Steps:

• In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.

PEAR CRISP

Steps:

• Spray an 8x8 baking dish with cooking spray. Peel and dice pears and place them in the dish. Place white sugar, flour, and 1/2 teaspoon cinnamon on top of pears and stir until well coated.
• In medium bowl place oats, brown sugar, cinnamon, and butter. Cut together with a long tined fork until well blended and crumbly. Sprinkle over top of pears.
• Bake at 375 for 40-45 minutes. Serve hot on its own, drizzled with caramel, or topped with a scoop of vanilla ice cream.

POACHED PEARS WITH VANILLA CUSTARD SAUCE

Steps:

• Prepare the Poached Pears: Place pears close together, but not touching, in an even layer in a large saucepan. Add water to barely cover, about 4 to 5 cups. Add honey, sugar, lemon peel strip and juice, cinnamon stick, and tea bags. Scrape seeds from split vanilla bean into saucepan, and add seeds to saucepan. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer until pears are just tender when pierced, about 10 minutes. Add cranberries; return to a simmer. Simmer until cranberries burst, about 3 minutes. Discard tea bags. Cover; chill at least 8 hours or up to 3 days.
• Meanwhile, prepare the Vanilla Custard Sauce: Whisk together sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat.
• Whisk egg yolks in a small bowl. While whisking, gradually add about one-third of hot milk mixture to beaten yolks. Whisk egg mixture into remaining milk mixture in pan. Cook over medium-low, stirring constantly, until mixture thickens slightly (do not boil), 1 to 2 minutes. Remove from heat; stir in vanilla. Transfer to a medium bowl. Place a piece of plastic wrap directly on surface; chill about 3 hours.
• To serve, remove pears and cranberries from poaching liquid; arrange on a serving platter. Lightly blot pears with paper towels. Serve with chilled sauce.

RED WINE POACHED PEARS WITH VANILLA BEAN CUSTARD

Steps:

• For the pears: Remove a large strip of peel from the lemon and set aside. Squeeze the juice of the lemon into a medium bowl filled with water. Peel, halve and core the pears, adding the pears to the lemon water as you work (this will prevent them from browning).
• Combine the wine, sugar, vanilla, cloves, cinnamon stick and reserved lemon peel in a medium saucepan. Bring to a boil and stir until the sugar dissolves.
• Remove the pears from the lemon water and add to the wine mixture. Boil the pears until tender, 8 to 10 minutes on each side. Remove the pears from the poaching liquid to a wire rack to cool. If desired, continue to boil the poaching liquid until syrupy, about 10 minutes.
• For the vanilla bean custard sauce: Combine the cream and milk in a medium saucepan. Scrape the seeds from the vanilla bean and add to the cream mixture along with the scraped bean. Place over medium heat until bubbles form around the edges, then remove from the heat and remove the vanilla bean.
• Whisk together the egg yolks and sugar in a large bowl until combined. Gradually add a little of the hot cream mixture, whisking constantly until combined. Gradually add the remaining cream, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until the mixture coats the back of a wooden spoon, about 6 minutes. Remove the custard from the saucepan and cool slightly.
• To serve, spoon some of the custard sauce onto serving plates and top each with a pear half. Dollop with whipped cream and sprinkle with candied pecans, if desired.

PEAR CRISP WITH HAND-CHURNED VANILLA ICE CREAM

Steps:

• Ice Cream: Heat the milk and cream until scalded then turn off the heat. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F. Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen.
• Make the Crisp: Preheat the oven to 400 degrees F.
• In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture.
• Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.) Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned.

PEAR AND DRIED-CHERRY CUSTARD CRISP

Steps:

• For topping:
• Mix first 6 ingredients in medium bowl. Add melted butter and vanilla extract; stir with fork until soft crumbly dough forms. (Can be made up to 6 hours ahead. Cover; let stand at room temperature.)
• For custard:
• Whisk eggs in medium bowl to blend. Whisk in crème fraîche and vanilla. Sift in flour; whisk until smooth. (Can be made up to 6 hours ahead. Cover and chill; rewhisk before using.)
• For filling:
• Preheat oven to 375°F. Generously butter 13x9x2-inch oval ceramic or glass baking dish. Combine pears, cherries, and lemon juice in large bowl; toss to blend. Mix flour, sugar, and lemon peel in small bowl. Add to pear mixture and toss to blend. Transfer pear mixture to prepared dish, pressing slightly with rubber spatula to form even layer. (Can be made up to 1 hour ahead; let stand at room temperature.)
• Pour custard evenly over pear mixture. Using fingertips, crumble topping evenly over. Bake until pears are tender and topping is deep golden, about 55 minutes. Remove from oven and let stand 10 minutes. Serve warm or at room temperature, with ice cream.

CRANBERRY, PEAR AND VANILLA CRISP

Steps:

• Preheat oven to 375. Combine topping ingredients with a pastry blender, in afood processor, or with your fingers until biggest bits are the size of the oats. Set aside or refrigerate for up to 2 days.
• In a large bowl, stir together the vanilla seeds, brown sugar, white sugar, cornstarch and cinnamon. Add pears and cranberries and stir to coat evenly.
• Spoon fruit into a large, shallow dish (for more surface area and therefore more topping in each bite!) and top with crumble mixture. Bake for 45 minutes until topping is golden and filing bubbles up. Cool 15 minutes then serve with vanilla ice cream.

PEAR CRISPS WITH VANILLA BROWN BUTTER

Steps:

• Make topping:
• Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
• Make filling and bake crisps:
• Preheat oven to 425°F with rack in middle.
• Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
• While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
• Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
• In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
• Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
• Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.