Christmas dessert – Poached Pears with Orange Custard and Cranberry Sauce

This Christmas I was in charge of making dessert, so decided to make poached pears with homemade custard and cranberry sauce. Its easy to make and nice and light after the big meal.

Poached Pears:
8 cups of water
2 cups of granulated sugar
Rind and juice of 2 lemons
8 firm pears peeled and cored

In a large saucepan, combine water, sugar, lemon rind and juice; bring to a boil and boil for 5 min. Reduce heat to medium-low and add pears; simmer for about 30 min or until tender. Let cool in syrup.

Cranberry Sauce:
2-1/3 cups of cranberries
½ cup granulated sugar
2tsp grated orange rind
½ cup orange juice

In saucepan, bring cranberries, sugar, rind and juice to boil, stirring. Reduce heat to medium-low; simmer for 4 to 6 minutes or until berries begin to pop. Puree in blender. Press through fine sieve. Makes about 1-1/2 cups and will last up to 5 days refrigerated.

Orange Custard Sauce:
5 egg yolks
⅓ cup granulated sugar
1 cup homo milk
1 cup whipping cream
1tbsp grated orange rind

In bowl, whisk yolks with sugar. In a saucepan over medium-high heat, heat milk, cream, and rind until bubbles form; gradually whisk into yolk mixture. Return to saucepan; cook, stirring, over medium-low heat, without boiling, for 5-8 minutes or until thick enough to coat spoon. Immediately stain through fine sieve into bowl; place waxed paper directly on surface. Refrigerate for at least 3 hours. Makes 2-1/2 cups and will last up to 3 days refrigerated.

Spoon cranberry sauce around the poached pears and surround with the orange custard sauce. with the tip of a pointed knife swirl sauces together. Garnish with fresh mint.

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