Roasted pears with chai spiced creme anglaise
Roast
Roasting
I love fruit desserts because they generally do not require loads of sugar. I leave the pears to roast in pear nectar instead of using sugar. The reduction is silky and decadent, but not overly sweet. The pears make a perfect counterpoint for the sweet, rich sauce. I used Dorie Greenspan's Creme Anglaise recipe as a starting point and I've adapted it over time. I've flavored the creme with Earl Grey tea instead of Chai, and it has turned out beautifully as well. Make the creme 24 hours in advance for the optimum flavor.
Share:
0
24
0
Comments