Ingredients

  • 2 tablespoons lemon juice
  • ½ cup granulated sugar
  • 5 pears or peaches, not overripe
  • ¼ cup ground walnuts
  • 1 tablespoon sour cream
  • 1 teaspoon minced candied pear
  • 2 tablespoons vanilla sugar

Method

  1. Boil 2 cups water with 1 tablespoon lemon juice and the granulated sugar.
  2. Peel and core the fruit, and immediately place it in the syrup to prevent browning. Cook the fruit until almost done; it should not be soft.
  3. Meantime mix thoroughly the walnuts, sour cream, candied pear, remaining 1 tablespoon lemon juice and the vanilla sugar. Make little balls of the mixture.
  4. Remove fruit from syrup and stuff each piece with a little ball of the stuffing.

Variation

I. Pour a little Kirschwasser on top of peaches, or pear brandy on top of pears, and serve a glass of the same liqueur to accompany this dessert.

II. Chill fruit well, and serve with hot semisweet chocolate sauce.

III. With or without chocolate sauce, place the fruit in a whipped cream nest.

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