espresso poached pears with pistachio crème anglaise
4 Bosc or Bartlett pears
1 bottle of Merlot
peel of 1 orange
1 cinnamon stick
1 star anise
1/4tsp whole black peppercorn
a pinch of salt
1tsp vanilla paste
2/3c brown sugar
1oz espresso
1 recipe pistachio
crème anglaise
ingredients
yield: 4-8 servings
cook time: 1 hour 30 minutes
course: dessert
a classic and elegant dessert with a hint of espresso balanced by a sweet and nutty crème anglaise
1. Add the wine, orange peel, cinnamon stick, star anise, peppercorns, salt, vanilla, and brown sugar to a large pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes to infuse the flavors.
2. Meanwhile, peel the pears, cut them in half (unless serving whole), and core them with a melon baller. Pull one shot of espresso.
3. After 10 minutes, stir the espresso into the poaching liquid, then gently add the pears. If the pears aren’t fully submerged, top up with a little water. Cover with a round of parchment paper to keep them submerged and simmer for 30–50 minutes, depending on ripeness. The pears are done when they’re tender enough to be easily pierced with a knife, but not mushy.
4. Transfer the pears to a large bowl. Strain the liquid, discarding the aromatics, and pour the liquid back over the pears. Cover and refrigerate overnight for deeper flavor (optional, but highly recommended).
5. Just before serving, pour the poaching liquid back into a pot. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes, or until it has thickened enough to coat the back of a spoon, leaving a canal when you draw your finger across it. If serving warm (recommended), return the pears to the sauce to gently reheat.
6. Serve the pears with a few spoonfuls of pistachio crème anglaise and a drizzle of the reduced poaching syrup.
process
about the recipe
In my eyes, poached pears are a very classy and elegant dessert, but often depressingly overlooked. I think I’ve only had wine-poached pears at a restaurant once in my life. They’re also very reminiscent of the holidays, so what better time than now to try them out?
When deciding which pears to buy at the store, go for firm but ripe. You want them firm to hold their shape and absorb the flavors before they’re overcooked, but if they’re unripe they’ll have a hard time softening and showing their own sweetness.
Whole poached pears are stunning on a plate, but unfortunately I believe you would need another half-recipe of this poaching liquid to get them submerged. I just didn’t have it in me to buy another bottle of wine. Speaking of wine, something fruity and medium-bodied would be ideal, which is why I went for a Merlot. However, I’m a firm believer that the best wine for poaching pears is simply the kind you enjoy drinking. If you don’t like it on its own, then you likely won’t like it in your dessert either.
This pistachio crème anglaise recipe brings the whole dish together. The sweet nuttiness of the pistachios balances the subtle bitterness of the espresso, while the cream smooths out the richness of the spiced red wine. Plus, could the light green hue from the pistachios combined with the deep red pears be any more festive? If you’re short on time or energy, a scoop of vanilla ice cream or a generous dollop of fresh whipped cream makes a perfectly lovely substitute. And if pistachios aren’t your thing, you can follow the recipe exactly as written—just omit the nuts and you’ll have a classic crème anglaise instead.
Thank you for reading! I hope you have very happy holidays complete with very delicious food.