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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess. | 2. Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes. | 3. In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended. | 4. Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan. | 5. Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes. | 6. Stir in the vanilla. | 7. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. | 8. Refrigerate for at least 2 hours or for up to 2 days. | 9. Julienne the zest from the lemon and set aside (reserve the lemon for the juice). | 10. With an apple corer or a small, sharp knife, carefully core each pear from the bottom. | 11. Trim the bottoms so they stand upright. | 12. Leaving the stems intact, peel the pears. | 13. In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick. | 14. Bring to boil over high heat, then reduce heat to simmer. | 15. Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes. | 16. In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain). | 17. Fill a large bowl with cool water. | 18. Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl. | 19. Discard peels and membrane; drain and reserve the seeds. | 20. Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer. | 21. Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates. | 22. Remove and discard the cinnamon stick. | 23. Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes. | 24. Mix orange liqueur and cornstarch together in a small bowl. | 25. Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes. | 26. Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one. | 27. Sprinkle with pomegranate seeds and garnish with a mint sprig. | 28. Serve the remaining glaze alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	2			143.0	0.72	12.56	9.51
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
bartlett pear	8 -10			0.0	0.0	0.0	0.0
pomegranate juice	6	cups	bottled	806.76	196.1622	2.241	4.3326
brown sugar	1	cup		836.0	215.798	0.264	0.0
lemon	1			1.2808	0.4116	0.0486	0.0132
cinnamon	1			-	-	-	-
orange liqueur	2	tablespoons	flavored	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
pomegranate	1		seeded	144.42	32.538000000000004	2.9058	2.0358
mint sprig	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.