A Fabulous Dessert

Photo by Jochi Melero. Food styling by Anaïs Melero Pinette.

Wine Poached Pears with Salted Honey & Cardamom Crème Anglaise
By Ana Ortíz 

Ingredients

For the pears:

2 cups of red wine

½ cup of water

1/4 cup + 1 tablespoon honey

1/4 cup of rum or bourbon whiskey

4 pears (Bosc or Anjou are the best options)

4 strips of orange rinds

For the crème anglaise:

1/2 cup of milk

1/2 cup heavy cream

2 tablespoons of honey

1/4 teaspoon of salt

1/4 of teaspoon of cardamom

3 egg yolks

To cook the pears:
Place the honey, water, wine and rum in a medium saucepan. Bring them to a slow boil over medium heat and stir to make sure the honey dissolves.

Peel 4 wide strips from an orange and set aside.

Remove the pears from the saucepan and remove the skin from each one. Cut them into quarters. Scoop out the seeds with a spoon.

Put the pears back in the saucepan and add the orange zest. Simmer for 45 minutes, stirring occasionally to ensure the pears cook evenly.

Let them reach a normal temperature and store them in the fridge to continue marinating. Pears get better as they settle into the wine. I recommend that you do this the day before.

Photo by Jochi Melero. Food styling by Anaïs Melero Pinette.

To cook the crème anglaise:
Place a medium bowl on top of a damp kitchen towel. Separate the 3 egg yolks and place them in the bowl. Store the egg whites for breakfast in a plastic or glass container.

Bring the milk, heavy cream, honey and salt to a simmer in a medium saucepan. Take it off the stove. Pour the mixture little by little while at the same time beating the yolks. If you have help for this, all the better. Once all the liquid is incorporated, pour everything back into the pot.

Cook the mixture over medium heat. Stir it constantly with a heat resistant spatula or wooden spoon until it thickens and sticks from the spoon or spatula. This should take 5 to 7 minutes.

Remove from the heat and place the cream in a glass container. Add the cardamom.

Let cool completely, cover and store in the fridge until you are ready to serve the pears.

 Ana Ortiz is a Puerto Rican chef who lives between Puerto Rico and New York. We hosted a potluck dinner with her and haven’t stopped thinking about the onion tart she made for us. She also makes some fuckin’ delicious cakes. Follow her on instagram @day.into.night