Spiced Pears

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About

A truly Cordon Bleu treatment of a perennial favourite – pears cooked with wine – features pears first poached in a sugar syrup then pan-roasted with sweet spices, served atop a dacquoise ring topped with ganache and accompanied by a chocolate-and-red-wine sauce.


For the dacquoise

  • 70 g ground almonds
  • 75 g icing sugar
  • 2


Peel the pears, slice them in half and remove the core, leaving the stalks in place for presentation. Rub with the lemon half to prevent discolouration. Make a sugar syrup with 250 g sugar and 500 ml water and bring to the boil. Add the pear halves, poach for 10-15 minutes, drain and set aside.