4686 Poires Mariette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel and trim some small pears and poach them in a light vanilla-flavoured syrup. When cold, arrange them in a deep dish on a bed of vanilla-flavoured purée of candied chestnuts.

Coat with reduced Apricot Sauce flavoured with old rum.