Poached Seckel Pears with Creme Anglaise

A quiet, elegant winter dessert with warm spices, soft fruit, and a pool of vanilla cream. It’s simple and perfect.

Serves 4-6

INGREDIENTS

For the Poached Pears

• 6–8 Seckel pears, peeled with stems and cores left intact

• 2 cups apple cider

• 2 cups of water

• 1 cup of sugar of choice

• 1/2 cup apple cider vinegar

• 1-2 vanilla bean, split and seeds scraped

• 1 cinnamon stick

• 3–4 cardamom pods, lightly crushed

• Pinch of turmeric (for warmth + golden color)

• Pinch of salt

For the Crème Anglaise

• 1 cup whole milk

• 1 cup heavy cream

• 1 vanilla bean, split and seeds scraped

• 4 large egg yolks

• 1/4 cup sugar

• Pinch of salt

For Serving

•Reduced pear syrup (from the poaching liquid)

INSTRUCTIONS

1. Prep the Pears

1. Peel the pears using a vegetable peeler, leaving the stems and cores intact—this keeps their sculptural shape.

2. Trim the bottoms slightly if needed so they stand upright.

2. Poach the Pears

1. In a medium saucepan, combine:

• apple cider

• apple cider vinegar

• vanilla bean + seeds

• cinnamon stick

• cardamom pods

• turmeric

• salt

2. Bring the mixture to a gentle simmer.

3. Add the peeled pears, making sure they are mostly submerged.

4. Poach over low heat, turning occasionally, until the pears are tender but still firm enough to hold their shape 12–18 minutes, depending on size.

5. Using a slotted spoon, transfer the pears to a plate to cool slightly.

3. Reduce the Syrup

1. Keep the poaching liquid on the stove and raise the heat to medium.

2. Simmer until the liquid thickens into a glossy, spoon-coating syrup 8–12 minutes.

3. Set aside for serving.

4. Make the Crème Anglaise

1.In a small pot, combine:

• milk

• cream

• vanilla bean + seeds

• pinch of salt

2. Heat until steaming, just below a simmer.

3. In a separate bowl, whisk the egg yolks and sugar until pale.

4. Slowly ladle some of the warm cream into the yolks while whisking to temper.

5. Pour the yolk mixture back into the pot with the remaining cream.

6. Cook over low heat, stirring constantly with a rubber spatula, until the anglaise is thick enough to coat the back of a spoon.

7. Immediately strain into a clean bowl to stop the cooking.

8. Chill until ready to use.

Serve these pears warm or chilled

they’re beautiful either way.

They keep well in the fridge and somehow taste even better the next day as the flavors deepen.

I hope this becomes one of those quiet winter desserts you come back to again and again.