Poached Pears with Crème Anglaise
Tender fresh pears poached in warm spiced Marsala wine with RC Ginger Puree, elegantly served over velvety RC Crème Anglaise and a reduced raisin syrup.
Yield / Servings
8 Portions (4 Whole Pears Halved)
Category
Desserts / Dessert Sauces
Ingredients
8 Components
RC Crème Anglaise Sauce Mix
Prepared
8 oz.
Fresh Pears Peeled and cored
4 whole
Sweet Marsala Wine
2 cups
Sugar
½ cup
Cinnamon Sticks
2 whole
Whole Cloves
4-6 whole
RC Ginger Puree
1 tsp.
Raisins
4 oz.
Preparation Steps
1
Prepare Poaching Liquid
In a poaching vessel or saucepan, combine 2 cups sweet Marsala wine, ½ cup sugar, 2 cinnamon sticks, 4-6 whole cloves, 1 tsp. RC Ginger Puree, and 4 oz. raisins. Bring mixture to a gentle simmer.
2
Poach Pears to Tenderness
Add 4 peeled and cored pears to simmering liquid. Simmer gently until fork-tender, rotating pears occasionally to ensure even cooking, golden color, and flavor absorption. Once cooked, carefully remove pears and set aside.
3
Reduce Syrup & Plate
Discard cinnamon sticks and whole cloves from pan. Increase heat and reduce Marsala poaching liquid with raisins by half until syrupy. Ladle prepared RC Crème Anglaise Sauce Mix onto serving plates, position pears on top, and spoon warm reduced Marsala-raisin syrup over the fruit.
Chef Notes & Plating Elegance
Pear Selection: Firm European pear varieties like Bosc, Anjou, or Bartlett hold their shape best during poaching.
Plating Presentation: Slice each poached pear half fan-style and lay across a mirror pool of chilled RC Crème Anglaise Sauce Mix. Garnish with plumped Marsala raisins and toasted sliced almonds, or accent with a drizzle of RC Raspberry Coulis Dessert Sauce Mix for color contrast.