Vanilla bean paste is made by infusing vanilla beans in a thick sugar syrup into which the vanilla beans are then scraped. It has a more intense vanilla flavor and aroma than extract because it is not diluted by alcohol and you get the beautiful flecks of the vanilla beans in your baked goods or desserts. Look for it at specialty food stores or online.
Ingredients
- 3 cups dry white wine
- 1 cup sugar
- 1 cup water
- 4 strips orange peel
- 3 inches stick cinnamon
- 2 whole star anise
- 4 firm ripe pears, peeled and cored
- ¼ cup crème fraiche
- ¼ cup whipping cream
- 1 teaspoon vanilla bean paste or vanilla extract
How to Make It
- In a large heavy saucepan combine wine, sugar, the water, orange peel, cinnamon, and star anise. Bring to boiling. Add pears to saucepan. Return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until pears are tender.
- For vanilla creme fraiche, in a small bowl whisk together creme fraiche, whipping cream, and vanilla bean paste until light.
- To serve, remove pears from syrup; reserve syrup. Cut pears lengthwise in half. Divide pear halves among 4 shallow dessert dishes. Spoon about ¼ cup syrup over each. Top with vanilla creme fraiche. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 373 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Trans Fat 0.0 g |
Cholesterol 41 mg 14% |
Sodium 18 mg 0% |
carbohydrates 53 g 41% |
Dietary Fiber 5 g 13% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |