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Ingredients

4 pears, halved lengthways
2 tablespoons maple syrup
2 tablespoons water
375ml (1 1/2 cups) milk
1 vanilla bean, split lengthways
4 egg yolks
55g (1/4 cup) caster sugar

Method

Step 1 Preheat oven to 200°C. Place the pears in an ovenproof dish. Combine the maple syrup and water in a jug and pour over the pears. Bake in oven, turning once, for 30 minutes or until tender.
Step 2 Meanwhile, place milk in a saucepan. Use a small sharp knife to scrape seeds from the vanilla bean into the milk. Add vanilla bean to pan. Bring just to the boil over medium heat. Strain through a fine sieve into a heatproof jug. Discard bean.
Step 3 Whisk egg yolks and sugar in a bowl until thick and pale. Gradually whisk the milk into the egg mixture. Return to pan over medium-low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until custard thickens and coats the back of spoon. Strain through a fine sieve into a heatproof serving jug.
Step 4 Divide the pears among serving bowls and drizzle over a little custard. Serve immediately with the remaining custard.

Creme anglaise with maple syrup baked pears

How to make Creme anglaise with maple syrup baked pears

Ingredients

Method