Poached Pears with Grand Marnier Custard Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Grand Marnier Custard Sauce.
  • For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
  • Add remaining juice to large bowl of cold water.
  • Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
  • Pare and place in acidulated water.
  • Repeat with remaining pears.
  • Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
  • Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
  • Stir in reserved lemon juice.
  • Drain pears and place in simmering syrup.
  • Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
  • Remove from heat.
  • Cut 4 very thin slices from remaining lemon half.
  • Add vanilla and lemon slices to poaching liquid.
  • Cool to room temperature.
  • Refrigerate, covered, until cold.
  • Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.
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