Beautiful autumn pears are poached and filled with a macaroon filling, then served with a creamy English custard made with Cognac. Heavenly.
Poached Pears with Macaroon-Walnut Filling and English Cream Custard
English Cream Custard:
1/2 cup sugar
4 egg yolks
1 teaspoon cornstarch
1-3/4 cups scalded milk
1 Tablespoon Cognac
1 teaspoon vanilla
Combine sugar, egg yolks, and cornstarch in medium saucepan; gradually stir in scalded milk. Heat over low heat, stirring constantly, until custard coats the back of a spoon and registers 168 degrees on a candy thermometer, about 5-7 minutes. Remove from heat. Stir in Cognac and vanilla, stirring until cooled. Refrigerate, covered, until cold. Be sure and make this first, as it needs to chill while you make the pears.
Poached Pears and Filling:
For Pears:
3 cups water
1/4 cup sugar
2 Tablespoons lemon juice
6 to 8 pears, stems intact, pared, cut in half, cored
Heat water to boiling in large skillet; stir in sugar and lemon juice. Reduce heat to low; place pears in skillet and simmer uncovered until tender, about 6 to 8 minutes. Drain and cool pears. Meanwhile, make the macaroon filling.
Macaroon-Walnut Filling:
6 packaged macaroons
1/2 cup coarsely chopped walnuts
1/4 cup whipping cream
2 Tablespoons sugar
2 Tablespoons Cognac
1 Tablespoon melted butter
1 egg yolk, beaten
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Blend macaroons and walnuts in food processor until finely ground. Mix with remaining filling ingredients.
To Prepare and Serve:
Heat oven to 375 degrees. Fill each pear half with about 1 Tablespoon of prepared macaroon filling. Place filled pears in a buttered baking dish. Bake until golden, about 15-20 minutes. Cool for 15 minutes. Arrange on serving plates and serve with the prepared and chilled custard cream.
Makes 6-8 servings.
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