4541 Poires Condé

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Very small pears which are carefully peeled and shaped are most suitable for this preparation. Those of medium size should be cut in half. Cook them in vanilla-flavoured syrup then proceed as for Abricots Condé.