Vanilla-Poached Pears in Custard Sauce Recipe

Ingredients

6 pears, at room temperature
3 tbsp/45 mL Original Double-Strength Vanilla
3 tbsp/45 mL honey
1-1/2 cups/375 mL whole milk
4 egg yolks1/4 cup/60 mL sugarDash of salt
1 tsp/5 mL Original Double-Strength Vanilla
1 cup/240 mL heavy whipping cream 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL Original Double-Strength Vanilla

Directions

Cook Pears - Fill a Dutch oven or 5-quart/5-litre saucepan half full with water. Over high heat, bring to a boil. Meanwhile, core pears from the bottom, leaving stem intact, then peel. Stir the vanilla and honey into the water. Set pears in water. Bring water back to a boil, reduce heat and simmer pears until tender but not soft (10 to 20 minutes, depending upon ripeness of pears). With slotted spoon, gently remove pears from poaching liquid and drain well. Cover with plastic wrap and chill until serving time.

Make Custard Sauce - Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan. Beat egg yolks, sugar and salt, mixing well. Pour the hot milk into the egg mixture very slowly, beating constantly. Return mixture to double boiler top; place over hot (not boiling) water. Water should not touch pan. Cook, stirring constantly, until mixture is thick enough to coat metal spoon (8 to 10 minutes). Immediately pour custard into a bowl, cover with plastic wrap and set in a larger bowl of ice water to cool. Stir in vanilla. Refrigerate until very cold.

Make Crème Chantilly - Chill the small bowl and beaters of an electric mixer. Beat the cream until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.

Directions for Serving Pears- Place 3/4 cup/180 mL Crème Chantilly in pastry tube and fill centers of the 6 pears. Spoon custard sauce evenly in 6 serving dishes. Place a pear upright in custard in center of each dish. Spoon remaining Creme Chanilly on sides of pears as desired. Sprinkle with Watkins Nutmeg. Serve immediately.

Makes 6 servings