4543 Poires à la Parisienne

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook some Génoise mixture in a flan ring and when it is cold, saturate it with Kirsch-flavoured syrup.

Mould some Prepared Rice for sweet dishes dome-shape in the centre of this Genoise base and surround it with halves of pears cooked in vanilla-flavoured syrup, standing them upright against the rice.

Encircle each half of pear with a piped border of meringue using a star tube, and pipe a nice rose shape of the same meringue on top of the rice; colour in a hot oven.

On removing from the oven, brush the pears with fairly thick apricot syrup and surround them with a circle of glacé cherries.

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