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Pat-NoCal

Reminds me of this Rec: Maple-Vanilla Roasted Pears and Vanilla Bean Custard Sauce...good schtuff.

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Joined: Dec 9, 2005

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Posted to Thread #16359 at 1:07 pm on Oct 3, 2009

A friend made these for her dinner party dessert and brought me some cold the next day. Delicious cold and I imagine they'd be great served warm as well, either with the vanilla bean custard sauce or a vanilla bean ice cream.

Maple-Vanilla Roasted Pears and Vanilla Bean Custard Sauce

book note: Our brunch chef Eric, makes these pears to serve at the Market with french toast and warm maple syrup, but I like them for dessert. Itís an easy last-minute dessert that cooks in the oven while youíre sitting down to dinner. Iím not particular about what kinds of pears I use: I find that, unlike apples, all varieties of pears - bosc, anjou, comice, bartlett, hold their shape nicely when baked. These pears are delicious served with warm vanilla bean custard sauce or vanilla ice cream. If youíre up for something a little different, try them with fresh ricotta cheese or creamy fresh goat cheese at room temperature, and cracked black pepper.

2 tbsp unsalted butter, softened
1/2 cup sugar
3 pears
1/4 cup pure maple syrup
1 tbsp pure vanilla extract

Preheat the oven to 400F. Rub the butter over the bottom of a baking sheet with sides and sprinkle with the sugar.

Peel the pears and cut them in half lengthwise. Cut the cores out with a melon scoop or a small paring knife and place the pears, cut side down, on the baking pan. Stir the maple syrup and vanilla together in a measuring cup and drizzle evenly over the pears.

Roast the pears until tender when pierced with the tip of a knife and the sugar is caramelized, 40 to 45 minutes, spooning the sauce in the pan over the pears while they cook; this keeps them moist and gives them a nice glaze. Serve warm with the sauce spooned over them. Serves 6

Vanilla Bean Custard Sauce (makes about 2-1/4 cups)
You can make this ahead of time and have it on hand for up to a week to serve with poached, roasted, or grilled fruit, like the Maple Vanilla Roasted Pears, or any pound cake.

6 large egg yolks
1/3 cup sugar
1 cup milk
1 cup heavy cream
1 vanilla bean, split lengthwise
1 tbsp unsalted butter

Beat the egg yolks and sugar together in a medium bowl with an electric mixer on high speed until pale yellow and thick, about 3 minutes.

Stir the milk and cream together in a heavy-bottomed non-aluminum saucepan and bring to a simmer over low heat. Add the vanilla bean to the saucepan. Remove from the heat and slowly pour the milk mixture into the bowl with the eggs, whisking while you pour. Pour the custard and vanilla bean back into the saucepan, scraping the sides down with a rubber spatula. Cook over very low heat, stirring constantly with a wooden spoon or heatproof rubber spatula so the eggs donít curdle, for 8 to 10 minutes, until the custard is thick enough to coat the back of a spoon.

Remove from the heat, remove the vanilla bean, and stir in the butter. Serve warm or chilled. This will keep refrigerated in an airtight container, for up to 1 week

Source: Fresh Every Day, More Great Recipes from Fosterís Market, by Sara Foster


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