Stuffed Baked Pears with Sauternes Custard

For a special dinner party dessert, try David Massey's tempting pistachio and amaretti-stuffed pears served with fragrant sauternes custard
By David Massey
Stuffed Baked Pears with Sauternes Custard
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes
  • Effort: medium

Ingredients

For the stufing

  • 90 g pistachio nuts
  • 155 g butter
  • 1 tbsp brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbsp brandy
  • 30 g ground almonds
  • 10 amaretti biscuits

For the custard

  • 155 ml single cream
  • 125 ml Sauternes wine
  • 4 egg yolks
  • 90 g caster sugar

For the pears

  • 6 large Comice pears
  • 2 tbsp butter, melted
  • 2 tbsp caster sugar
  • 2 tbsp brandy

Method

1. Preheat the oven to 180C/gas 4. Place the pistachios onto a baking sheet and roast for 8 minutes. Remove, then leave them to cool and chop roughly.

2. In a mixing bowl cream the butter and sugar together, until pale.

3. Add the egg, brandy, ground almonds, chopped pistachios and amoretti. Mix and set aside.

4. Place the cream and sauternes into separate pans and heat until just below boiling.

5. Whisk the egg yolks and sugar together until thick and pale.

6. Pour the sauternes, then the cream over the yolks, stirring constantly.

7. Return the mixture to a pan and cook over a low heat until the custard thickens and coats the back of a spoon. Strain through a fine sieve and set a side in a warm place.

8. Increase the oven temperature to 200C/gas 6. Peel and core the pears but leave the stalks intact. Stand them on a non-stick baking tray.

9. Brush the pears with butter, and then sprinkle with the sugar and the brandy.

10. Place the stuffing into the core cavity and any remaining stuffing, place onto the tray by the side of the pears. Bake for 10-12 minutes, pending on the size and ripeness. The pear should be soft to the touch but not squishy.

11. To serve, place the pears onto the centre of the plate pour over the custard. Sprinkle any of the remaining stuffing over the plate.

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