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2 d’Anjou or barlett pears (cut into 8 wedges each)
2 teaspoons of brown sugar
6 fresh figs, sliced in half
Crème Anglaise à la Vanille (Vanilla Custard Cream)
(makes a little over 2 cups)
2 cups of milk
2 vanilla beans
6 egg yolks
1 cup sugar
a pinch of salt
Preheat oven to 450’F. Place sliced pears in a bowl and combine brown sugar, gently covering all sides. Place prepared pears on a baking sheet and roast until tender (roughly 8-12 minutes). Add figs with the insides faced down and roast until soften for 2-3 minutes.
Meanwhile prepare the crème anglaise (See below).
Once your vanilla cream custard is done divide your fruit among 4 serving bowls. Top with the vanilla cream custard and garnish with a dash of freshly grated nutmeg. Serve immediately.
Fill a medium saucepan with cold water and dump it out, do not wipe it dry; this will keep the milk from sticking as it cooks. Make a cold water bath either in a shallow pan or in your sink and add a medium bowl and fine strainer to it.
Add the milk to the saucepan. Slice the vanilla beans in half lengthwise and scrape the tiny seeds out into the milk. In a large saucepan, combine the milk and vanilla beans and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes. Meanwhile, beat together the egg yolks and the sugar, using either a whisk or a handheld electric beater. Beat until the mixture is smooth, pale, and doubled in volume. The electric beater should take about 5 minutes.
Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over low to moderate heat, stirring constantly and gently with a spoon or spatula, being sure to scrape the bottom of the saucepan to keep the mixture from sticking. Cook until the sauce has thickened slightly, 4 to 5 minutes. Do not allow the mixture to bubble. Remove spatula and run a finger across it’s back; if the track remains (instead of being immediately covered by the cream), the custard is finished.
Strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.