Poached Pears with White Chocolate Creme Anglaise Recipe

Learn how to make ruby red poached pears with white chocolate creme anglaise:

To make the white chocolate creme anglaise:

In a medium saucepan, heat the half-and-half to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot cream to the eggs, stirring constantly. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.

Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from the heat, stir in the chopped chocolate and vanilla until smooth, and chill the custard completely before serving it.

To make red wine poached pears:

In a large pan set over medium heat, dissolve the sugar in the wine, and then add the remaining ingredients. Simmer the pears for 25 to 35 minutes, until they are tender, but not fall-apart soft. Allow the pears to cool to room temperature in the spiced poaching syrup. Drain off the syrup and reserve it. Drizzle white chocolate creme anglaise on a dessert plate and then place the pears on top of the creme Anglaise.

Serving suggestions:

Add a small slice of flourless chocolate cake or a few madeleines chocolate cake to your dessert plate for a showstopping confection.

Boil the spiced wine syrup until it reduces to a thick, pourable syrup. Allow it to cool to room temperature and pour it over ice cream or toasted vanilla pound cake.

This poached pears with white chocolate creme anglaise recipe makes 6 servings.