Orange Scented Pears with Vanilla Creme

Name: Orange Scented Pears with Vanilla Creme
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 6 large cooking pears or 6 large dessert pears, peeled and cored; 4 teaspoons sugar; 2 tablespoons grated orange rind; 1 tablespoon currants, soaked in a little orange juice until plump; 250 ml orange juice; 1 tablespoon butter, diced; 60 ml brandy; 125 ml smooth apricot jam, melted with brandy; 500 ml milk; 6 egg yolks; 40 g sugar; 1 vanilla pod, scraped seeds; 1 finely grated orange, peel of; 1 tablespoon whipped cream; 45 ml orange liqueur (I used Van de Hum)

Submitted by Norahs Girl

"A lovely Dessert whaich tastes as good as it looks!Ideal for a dinner party"

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Ready In:: 1hr
Ingredients:: 15
Serves:: 6

ingredients

6 large cooking pears or 6 large dessert pears, peeled and cored
4 teaspoons sugar
2 tablespoons grated orange rind
1 tablespoon currants, soaked in a little orange juice until plump
250 ml orange juice
1 tablespoon butter, diced
60 ml brandy
125 ml smooth apricot jam, melted with brandy
CREME ANGLAISE
500 ml milk
6 egg yolks
40 g sugar
1 vanilla pod, scraped seeds
1 finely grated orange, peel of
1 tablespoon whipped cream
45 ml orange liqueur (I used Van de Hum)

directions

Sprinkle pears with sugar, orange peel and currants.
Place pears in a buttered ovenproof dish and pour orange juice around them.
Dot pears with butter.
Cover and bake at 180 C for 45-75 minutes.
Basting occasionally until pears are very tender.
Remove from oven and cool (pears will firm as they cool).
Brush with apricot jam and brandy.
Grill pears under preheated grill until tops are crisp and lightly charred.
To make creme anglaise, heat milk in a heavy-based sauce pan or a double boiler until warm.
Whisk egg yolks and sugar and vanilla until creamy.
Slowly add warm milk, whisking constantly.
Return to saucepan and cook over low heat, stirring, until sauce is thick enough to coat back of a wooden spoon.
Do not boil sauce as it will curdle.
Add grated orange peel and remove from stove.
Leave until cold, then blend in whipped cream and liqueur.
Serve very well chilled with pears at room temperature.

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RECIPE SUBMITTED BY

Norahs Girl

Scottburgh, KZN

I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye. I live in Sunny South Africa but I,m of Welsh(uk)decent! I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.) I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better! On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city. There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather! I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!

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