Pecan Cream Filled Burgundy Poached Pears served with Vanilla Sauce - WLOX.com - The News for South Mississippi

Pecan Cream Filled Burgundy Poached Pears served with Vanilla Sauce

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Burgundy Poached Pear

Ingredients:

3 cups of Burgundy Wine

2 cups of water

1 cup of Sugar

1 teaspoon of vanilla

1 whole clove

1 cinnamon stick

6 peeled and de-cored pears

 

Place all ingredients in a small sauce pan and bring to a boil over medium high heat. 

Once the poaching liquid has come to a boil, bring the heat down to a simmer and let pears poach for approximately 10 minutes.

Let the poached pears brine in the liquid overnight in the refrigerator.

 

Pecan Cream Filling and Vanilla Sauce

Ingredients:

1/2 cup of sugar

2 egg yolks

3 tablespoons of cornstarch

2 1/2 cups of milk

2 tablespoons of butter

1 teaspoon of vanilla

1/4 teaspoon of salt

1/3 cup of toasted chopped pecans

 

In a small sauce pan scald 2 cups of milk over low heat. 

In a small bowl, thoroughly whisk sugar, cornstarch, salt, and egg yolks.  Slowly add a little of the scalded milk to the egg yolk mixture as you whisk rapidly.

Return mixture to the remaining hot milk.  Stir constantly until mixture thickens.  Add butter and vanilla and set aside to cool down. 

As Cream is cooling down separate it into two equal parts.  

Blend in pecans to one part of cream to create the filling and blend the remaining 1/2 cup of milk to the other part to create the sauce.

 

Stuff the pear with pecan filling and place over a vanilla sauce plate.  Garnish with a mint sprig, fresh berries and Burgundy poaching liquid.

 

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