Stuffed Pears with Bitter Crème Anglaise
This simple but beautiful dessert showcases the delicate flavor of the pears.
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Cooking tools:
- Saucepan
- Wooden spoon
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Plastic wrap
- Refrigerator
- Baking sheet
- Oven
- Rolling pin
- Parchment paper
- Chopping knife
- Cutting board
- Hand mixer
- Spoon
- Paring knife
- Baking dish
- Aluminum foil
- Plate
- Dessert bowl
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 1⁄2 cups milk
- 7 tsp. sugar
- 8 apricot kernels or 4 shelled almonds
- 3 egg yolks
- 5 Tbsp. blanched almonds
- 6 amaretti cookies
- 5 Tbsp. unsalted butter, softened
- 6 Tbsp. sugar
- 1 egg yolk
- 1⁄2 - 1 tsp. kirsch
- 3 ripe comice pears, halved lengthwise and cored
- 2 cups zinfandel
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