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City of Portland
Poached Pears with Grand Marnier Custard Sauce

2 large lemons
6 slightly underripe pears
3 cups cold water
1 cup sugar
12 inch vanilla bean
thin strips orange zest
grand marnier custard, sauce (recipe is in my cookbook)


Make Grand Marnier Custard Sauce. For pears: Squeeze juice from 1 1/2 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.

Source: www.food.com