G.e. Massenez Poire Williams Eau-de-vie Recipe

COGNAC & BRANDY

1. 1

   Prep pears

   Rinse the pears. Peel if desired, but keep stems intact for presentation. If desired, core lightly from the bottom to create a cavity for stuffing, but keep whole for poaching.

2. 2

   Make poaching liquid

   In a wide skillet, combine 2 cups water, 1 cup sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Bring to a gentle simmer until the sugar dissolves totally.

3. 3

   Poach pears

   Gently lower the pears into the simmering liquid. Poach for 20–25 minutes, turning occasionally, until pears are tender but still hold their shape.

4. 4

   Make pear syrup with eau-de-vie

   Carefully remove pears and set aside. Increase heat and simmer the poaching liquid until it reduces to a light syrup, about 10–15 minutes. Remove from heat and stir in Poire Williams Eau-de-Vie (60 ml). Keep warm.

5. 5

   Crème Anglaise

   In a bowl, whisk egg yolks with 0.25 cup sugar until pale. In a small saucepan, warm 1 cup milk with 0.5 teaspoon vanilla extract just to steaming. Slowly whisk hot milk into the yolks, then return to the saucepan.

6. 6

   Cook custard

   Cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

7. 7

   Finish and serve

   Strain the custard if desired. Either serve warm or chill. To serve, arrange poached pears on plates, spoon crème anglaise beside them, and drizzle with the reduced Poire Williams syrup. Garnish with toasted almonds and mint leaves.