Poires en Croute with Champagne Crème Anglaise

Preparation info
  • Serves


    • Difficulty


Appears in
Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

Although this recipe has many steps, the labor is well worth it, as this dessert is dressed to impress. The pears are hollowed out and filled with Cognac-soaked currants, orange zest, and sugar, then baked in a wine-infused pastry crust. Served in a bath of Champagne crème anglaise, they are the perfect ending to any meal. I recommend serving these cool in the summer and warm in the winter.