Description
Delicate and refreshing pear dessert cups, perfect for a light and elegant finish to any meal. These individual servings feature tender poached pears nestled in a creamy, subtly spiced custard.
Ingredients
Scale
- 4 ripe but firm pears (like Bosc or Anjou), peeled, cored, and quartered
- 2 cups water
- 1/2 cup granulated sugar, plus 2 tablespoons for caramel
- 1 cinnamon stick
- 2 star anise
- 1 strip lemon peel
- 1 1/2 cups heavy cream
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of ground nutmeg
Instructions
- In a medium saucepan, combine water, 1/2 cup granulated sugar, cinnamon stick, star anise, and lemon peel. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Add the pear quarters to the simmering liquid. Reduce heat to low, cover, and poach for 15-20 minutes, or until pears are tender but not mushy. Remove pears from the liquid with a slotted spoon and set aside. Discard the poaching liquid and spices.
- While pears are poaching, prepare the custard. In a separate saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Do not boil.
- In a heatproof bowl, whisk together egg yolks and 1/4 cup granulated sugar until pale and slightly thickened.
- Slowly temper the egg yolks by gradually whisking in about half of the hot cream.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil.
- Remove from heat and stir in vanilla extract and nutmeg. Strain the custard through a fine-mesh sieve into a clean bowl.
- Divide the poached pear quarters among 4 individual serving cups or ramekins.
- Carefully pour the warm custard over the pears in each cup.
- For the caramel topping: In a small, dry skillet, melt 2 tablespoons of granulated sugar over medium heat until it turns a deep amber color. Be careful not to burn it.
- Immediately drizzle the caramel over the top of each dessert cup. Let it cool and harden.
- Chill the dessert cups for at least 1 hour before serving.
Notes
- For a richer flavor, you can add a splash of brandy or pear liqueur to the poaching liquid.
- Ensure the pears are firm enough to hold their shape during poaching.
- The caramel topping can be a bit tricky; if you’re not comfortable making it, you can omit it or use a store-bought caramel sauce.
- These dessert cups are best served chilled.
- Prep Time: PT25M
- Cook Time: PT25M
- Category: Desserts
- Method: Poaching and Custard Making
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 40g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 150mg