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Pears, Custard: Elegant Combo : Almonds Provide Finishing Touch for Easter Dessert

March 23, 1989

Poached pears combined with a creamy custard make an elegant dessert to serve after a special Easter dinner.

Glistening pears are gently poached in an orange-flavored syrup and when tender are capped with a smooth almond-flavored custard sauce. Sliced almonds are sprinkled over the top to add the finishing touch.

ALMOND CUSTARD PEARS

2 cups water

1 1/4 cups sugar

1/2 cup orange juice

2 teaspoons grated orange zest

4 large pears, peeled, cored and cut into halves

2 eggs

2 tablespoons flour

Dash salt

3/4 cup half and half

1/2 teaspoon almond extract

1/4 cup sliced almonds

Combine water, 1 cup sugar, orange juice and zest in medium saucepan. Heat to boiling. Add pear halves, a few at time, and simmer gently about 10 minutes or until tender. Drain well and place in baking dish.

Boil poaching syrup until reduced to 3/4 cup. Beat eggs with remaining sugar, flour and salt. Add half and half and reduced syrup. Cook and stir over low heat about 5 minutes or until thickened. Stir in almond extract. Pour over pears. Sprinkle with almonds. Makes 8 servings.

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