Skip to content

10 things you need to know before voting in the midterm election. Find out more.


Jacques Pépin's Caramelized Pear Custard

The custard pie recipe elevates the simple pear to something heavenly.

Personal Best Vets Section chef/painter Jacques Pepin

Peter Yang

Legendary chef Jacques Pépin, 79, is the author of 25 cookbooks. This recipe is adapted from his latest, Jacques Pépin: Heart & Soul in the Kitchen.

En español | Legendary chef Jacques Pépin, 79, is the author of 25 cookbooks. This recipe is adapted from his latest, Jacques Pépin: Heart & Soul in the Kitchen.

Personal Best Vets Jacques Pepin Pears

Christopher Testani

This custard pie recipe elevates the simple pear to something heavenly.

Caramelized Pear Custard

serves 6

2 ripe hard pears, such as Bartlett or Comice (about 1 pound)

3 tablespoons sugar

2 tablespoons unsalted butter

1 1/2 cups half-and-half

1 teaspoon pure vanilla extract

1 tablespoon dark rum (optional)

2 large eggs, beaten with a fork

2 tablespoons pure maple syrup

1 tablespoon confectioners' sugar

How to Make

Preheat the oven to 400⁰F.

Peel and core the pears, and cut each into 6 wedges. Put them in a skillet with the sugar and butter and cook, uncovered, over high heat for 6 to 8 minutes, turning them once, until they are lightly caramelized. Transfer to a 4- to 5-cup gratin dish.

Mix together the half-and-half, vanilla extract, rum (if using), beaten eggs and maple syrup in a bowl. Pour the custard over the pears.

Place the gratin dish on a cookie sheet and bake for 15 to 25 minutes, until the custard is just set.

Serve at room temperature, with a sprinkling of the confectioners' sugar on top.

Nutrients per serving: 230 calories, 4g protein, 26g carbohydrates, 2g fiber, 12g fat, 94mg cholesterol, 50mg sodium

Personal Best Vets Jacques Pepin Chicken

Christopher Testani

A simple chimichurri sauce of oil, lime juice, garlic, and cilantro flavors this grilled chicken recipe.

Grilled Chicken Tenders With Chimichurri Sauce

Serves 4

1 1/4 pounds chicken tenders (about 16)

1/2 teaspoon salt

1 tablespoon olive oil

Chimichurri Sauce

1/2 cup coarsely chopped fresh cilantro

1/3 cup minced scallions

1 tablespoon chopped garlic

1/2 cup julienned radishes

1 teaspoon dried oregano, preferably Mexican

1/2 teaspoon hot pepper flakes

1/2 teaspoon salt

2 tablespoons fresh lime juice

1/3 cup olive oil

Preheat the oven to 140 degrees. Heat a grill to hot (or heat a nonstick skillet until very hot).

Put the tenders in a bowl, sprinkle with the salt and oil, and stir until well coated.

Arrange the chicken tenders on the hot grill (or in the hot skillet) and cook for about 1 1/2 minutes.

Turn and cook for 1 minute on the other side, until just cooked through.

Transfer to a platter and keep warm in the oven while you prepare the sauce.

For the chimichurri sauce, mix all the ingredients together in a bowl. Serve the chicken coated with the sauce.

Nutrients per serving: 254 calories, 33g protein, 3g carbohydrates, 0g fiber, 14g fat, 83mg cholesterol, 504mg sodium

Excerpted from Jacques Pépin: Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

Also of Interest

Join AARP Today — Receive access to exclusive information, benefits and discounts

Join the Discussion

0 | Add Yours

Please leave your comment below.

You must be logged in to leave a comment.