Poires en Croute with Champagne Crème Anglaise

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.