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Baked Pears with Cinnamon served with a Creme Anglaise sauce

Baked Pears with Cinnamon served with a Creme Anglaise sauce
Recipe provided by Stuart Aitken, Head Chef, Eight Acres Hotel

Serves 4


4 ripe pears
2 tbsp lemon juice
4 tbsp light muscovado sugar
1tsp ground cinnamon
60g/2oz butter


2 egg yolks
60g/2oz sugar
Vanilla pod (or vanilla essence)
250ml /1/2pt milk


Preheat the oven to 200C. Core and peel the pears, then slice them in half lengthwise and brush all over with the lemon juice. Place the pears, cored side down, in a small non-stick roasting tin. Place the sugar, cinnamon and butter in a small saucepan and heat gently, stirring until the sugar has melted. Keep the heat low to stop too much water evaporating. Spoon the mixture over the pears. Bake for 20-25 minutes or until the pears are tender and golden, occasionally spooning the sugar mixture over the fruit during the cooking time.


Bring the milk and vanilla pod to the boil, remove the pod, pour milk onto the egg yolks and sugar, stirring all the time. Return to the stove and cook, but do not boil. Continue cooking, without boiling, until the mixture coats the back of a spoon.

To serve

Pour the sauce over the base of the warm dessert plate. Arrange two pear halves on the plate and decorate with grated lemon rind. Lemon rind, finely grated, to decorate