I had an epiphany last week, while trying to persuade a non egg nog loving co-worker to give it a try. She was convinced that it was made with raw eggs, so I started to explain how I’ve made it in the past. And that’s when I realized that egg nog is basically creme anglaise, a classic vanilla sauce served with desserts! So I looked around my kitchen for ingredients and came up with this recipe.
This dessert can be served hot or room temp, if you serve it hot it’s important to use low fat egg nog. I tried using regular nog on hot pears and it curdled; tasted great but it didn’t look pretty.
4 Pears, peeled, halved and cored
1 1/2 C Red wine*
1/2 C Water
1/3 C Brown sugar
1/4C Dried cherries
1/4inch Piece of ginger, peeled
1/2 tsp Cinnamon
1/2 tsp Vanilla
Light egg nog
Bring wine, water, brown sugar, dried cherries, ginger, cinnamon and vanilla to a boil in a medium non reactive pan. Add the pears and reduce to a simmer. Simmer until the pears are soft, turning the fruit over occasionally; about 30-45 minutes. Remove the pears from the poaching liquid, and set aside. Simmer the poaching liquid until it becomes syrupy, about 15 minutes or so. Add the pears back to the syrup to reheat the fruit. Place 2 halves of a pear in a glass, spoon in some of the syrup and drizzle some eggnog over the top.
You can poach the pears 2 days in advance. Any remaining syrup tastes great on ice cream or yogurt!
*Instead of wine you could use a non-sweetened red juice, like cranberry or pomegranate-cherry.