Wine Vanilla Poached Pears with Vanilla Sauce
what a delectable desert. Wow your guests with this one.
| Servings | Prep Time |
| 8 | 40 minutes |
| Cook Time |
| 1 1/2hours |
|
|
Ingredients
Pears
- 1750 ml Bottle dry white wineI used a New Zealand Sauvignon Blanc
- 1 vanilla bean
- 1/2cup sweetener of choiceI used xylitol
- 8 pearsCored and Peeled (I used Anjou)
Vanilla Sauce
- 1/2cup whole milkI used raw
- 1/2cup heavy whipping creamI used raw
- 2 tsp good vanilla extract
- 3 tbsp sweeter of choiceI used xylitol
- 4 egg yolks room temperatureI used pastured
Instructions
Pears
- Place your cored and peeled pears into a pan, (They should be fairly tightly fit.)
- Pour wine into another saucepan. Add the Vanilla seeds and the empty vanilla bean shell to the pan along with the Sweetener and bring to a boil.
- Pour the sauce over the pears and reduce to medium low. Cover loosely with parchment paper and simmer until pears are tender, (about 20 minutes) In the meantime make the vanilla sauce.
Vanilla Sauce
- Place milk, cream, vanilla and sweetener in a small saucepan. Heat until just simmering.
- Whisk the yolks and ladle the hot milk mixture extremely slowly into the yolks. (If you go to fast, it will cook the yolks and you will not have your sauce.)
- Place the sauce mix back on low heat and cook stirring constantly until the sauce thickens. Set aside to cool.
Assembly
- Remove pears from the sauce and place on paper towels to drain and cool completely.
- While the pears are cooling, bring the wine sauce to a boil and allow to reduce to one third. Pour in a container and refrigerate.
- Place a vanilla sauce into your serving dish. (I used pudding dishes). Top with a cooled pear. Refrigerate for at least 2 hours.
- Just before serving top with a spoon or two of vanilla wine sauce.
Recipe Notes
