Poached Pears with Creme Anglaise

Serves: 8 portions


  • 8 oz. prepared Créme Anglaise Mix
  • 4 pears, peeled and cored
  • 2 cups sweet Marsala
  • ½ cup sugar
  • 2 cinnamon sticks
  • 4-6 cloves
  • 1 tsp. Ginger Puree
  • 4 oz. raisins


  1. 1 Combine the Marsala, sugar, cinnamon, cloves, ginger and raisins.
  2. 2 Bring to a simmer.
  3. 3 Add the pears and simmer until tender, rotating from time to time to ensure even coloring and flavor distribution.
  4. 4 When fork tender, remove the pears.
  5. 5 Discard the cloves and cinnamon stick.
  6. 6 Reduce the poaching liquid, with the raisins by half.
  7. 7 Serve with prepared RC Crème Anglaise and reduced poaching liquid.
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